Compositions for improving rebaudioside M solubility

ABSTRACT

Rebaudioside M compositions with improved aqueous solubility and methods for preparing the same are provided herein. The rebaudioside M compositions include (i) disordered crystalline compositions comprising rebaudioside M and rebaudioside D, (ii) spray-dried compositions comprising rebaudioside M, rebaudioside D and steviol glycoside mixtures and/or rebaudioside B and/or NSF-02, (iii) spray-dried compositions comprising rebaudioside M, rebaudioside D and at least one surfactant, polymer, saponin, carbohydrate, polyol, preservative or a combination thereof. Sweetened compositions, such a beverages, containing the rebaudioside M compositions with improved water solubility are also provided herein.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application claims priority under 35 U.S.C. § 119 to U.S.Provisional Patent Application No. 61/845,817, filed Jul. 12, 2013. Thecontents of the above-referenced priority document is hereby fullyincorporated herein by reference.

FIELD OF THE INVENTION

The present invention relates generally to compositions containingrebaudioside M and rebaudioside D with improved aqueous solubility andmethods of preparing the same. The compositions provided herein exhibitimproved aqueous solubility over known forms and compositions. Thepresent invention also relates to sweetened compositions, e.g.beverages, comprising the compositions with improved water solubility inaddition to methods for preparing such sweetened compositions.

BACKGROUND OF THE INVENTION

Stevia is the common name for Stevia rebaudiana (Bertoni), a perennialshrub of the Asteracae (Compositae) family native to Brazil andParaguay. Stevia leaves, the aqueous extract of the leaves, and purifiedstevioglycosides isolated from Stevia have been developed as sweetenersdesirable as both non-caloric and natural in origin. Steviolglycosidesisolated from Stevia rebaudiana include stevioside, rebaudioside A,rebaudioside C, dulcoside A, rubusoside, steviolbioside, rebaudioside B,rebaudioside D and rebaudioside F.

More recently, rebaudioside M (also called redaudioside X),(13-[(2-O-β-D-glucopyranosyl-3-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]entkaur-16-en-19-oicacid-[(2-O-β-D-glucopyranosyl-3-O-β-D-glucopyranosyl-β-D-glucopyranosyl)ester], was isolated from Stevia rebaudiana and characterized:

Rebaudioside M is present in minute quantities in Stevia rebaudiana,about 0.05%-0.5% by weight.

A concentration of at least 0.3% (% w/w) is useful in syrup and beverageformulations. However, crystalline rebaudioside M has poor aqueoussolubility and dissolution qualities in beverage formulations. Forexample, certain crystalline compositions containing about 75-90%rebaudioside M and about 25-10% rebaudioside D by weight cannot bedissolved above concentrations of 0.1-0.15% (% w/w) at room temperature.The corresponding amorphous composition has higher apparent aqueoussolubility. However, there remains a need for additional compositionscontaining rebaudioside M that have improved aqueous solubility. Inparticular, there is a need for compositions containing rebaudioside Mthat have improved aqueous solubility over extended periods of time andmethods for preparing such compositions.

SUMMARY OF THE INVENTION

In one embodiment, the present invention provides a disorderedcrystalline composition comprising rebaudioside M and rebaudioside D.The relative amounts of rebaudioside M and rebaudioside D in thecomposition can vary from about 50% to about 99% and about 50% to about1%, respectively. In a particular embodiment, rebaudioside M is presentin about 75% to about 90% by weight and rebaudioside D is present inabout 5% to about 25% by weight in a steviol glycoside mixture.

The disordered crystalline composition exhibits improved aqueoussolubility compared to crystalline forms of the composition. In oneembodiment, the disordered crystalline composition has a watersolubility of about 0.3% (w/w) or greater. In another embodiment, thedisordered crystalline composition remains soluble for greater thanabout 5 hours when dissolved in water in a concentration of about0.3%-0.5%. In still another embodiment, the disordered crystallinecomposition remains dissolved in water in a concentration of about0.3%-0.4% for 1 day or longer.

The present invention also provides methods for preparing disorderedcrystalline compositions with improved aqueous solubility by heating amixture of rebaudioside M, rebaudioside D and solvent, maintaining themixture at an elevated temperature for a period of time to provide aconcentrated solution, and then removing solvent from the concentratedsolution. Optionally, the temperature of the concentrated solution canbe decreased prior to solvent removal.

In one embodiment, rebaudioside M and rebaudioside D are combined withsolvent in a ratio of about 1:1 to about 1:30. The solvent can beremoved by methods including, but not limited to, spray-drying, rotaryevaporation, lyophilization, tray drying, pervaporation, osmosis,reverse-osmosis, liquid extraction, absorption and adsorption. In apreferred embodiment, the solvent is removed by spray-drying.

The compositions produced by this method are, or contain, disorderedcrystalline material.

The present invention also provides spray-dried compositions withimproved aqueous water solubility comprising rebaudioside M,rebaudioside D and a substance selected from a steviol glycosidemixture, rebaudioside B, NSF-02 (glycosylated steviol glycosides) and acombination thereof. The relative amounts of rebaudioside M andrebaudioside D in the composition can vary from about 50% to about 99%and about 50% to about 1%, respectively. In a particular embodiment,rebaudioside M is present in about 75% to about 90% by weight andrebaudioside D is present in about 5% to about 25% by weight in asteviol glycoside mixture.

In one embodiment, the substance is a steviol glycoside mixture. Theweight ratio of rebaudioside M and rebaudioside D to steviol glycosidemixture can be from about 20:1 to about 5:1. In a more particularembodiment, the steviol glycoside mixture is SG95RA50. The weight ratioof rebaudioside M and rebaudioside D to SG95RA50 can be from about 20:1to about 5:1.

In yet another embodiment, the substance is purified rebaudioside B. Theweight ratio of rebaudioside M and rebaudioside D to rebaudioside B canbe from about 20:1 to about 5:1.

In another embodiment, the substance is NSF-02. The weight ratio ofrebaudioside M and rebaudioside D to NSF-02 ranges from about 20:1 toabout 5:1.

The spray-dried compositions exhibit improved aqueous solubilitycompared to the corresponding composition that is not spray-dried. Inone embodiment, the spray-dried composition has a water solubility ofabout 0.3% (w/w) or greater. In another embodiment, the spray-driedcomposition remains soluble for about 1 hour or longer when dissolved inwater at a concentration of 0.3%. In still another embodiment, thespray-dried composition remains dissolved in water at a concentration of0.3% for about 1 day or longer.

The present invention also provides methods for preparing spray-driedcompositions with improved aqueous solubility comprising heating amixture comprising a solvent, rebaudioside M, rebaudioside D and asubstance selected from a steviol glycoside mixture, rebaudioside B,NSF-02 or a combination thereof; maintaining the mixture at atemperature for a period of time to provide a concentrated solution; andspray-drying the concentrated solution to provide a spray-driedcomposition with improved aqueous solubility.

In one embodiment, rebaudioside M, rebaudioside D and the steviolglycoside mixture and/or rebaudioside B and/or NSF-02 can be combinedwith the solvent in a ratio of about 1:1 to about 1:30. In anotherembodiment, the mixture is heated and to and maintained at a temperatureof about 100° C. In still another embodiment, the concentrated solutionis spray-dried by a laboratory spray-drier operating at a 120-160° C.inlet temperature and a 40-100° C. outlet temperature.

The present invention also provides compositions with improved aqueoussolubility comprising rebaudioside M, rebaudioside D and at least onesurfactant, polymer, saponin, carbohydrate, polyol, preservative or acombination thereof, wherein the aqueous solubility of said compositionis improved, and/or precipitation is delayed, compared the correspondingcomposition in the absence of said at least one surfactant, polymer,saponin, carbohydrate, polyol, preservative or a combination thereof.The relative amounts of rebaudioside M and rebaudioside D in thecomposition can vary from about 50% to about 99% and about 50% to about1%, respectively. In a particular embodiment, rebaudioside M is presentin about 75% to about 90% by weight and rebaudioside D is present inabout 5% to about 25% by weight in a steviol glycoside mixture. In apreferred embodiment, said compositions are prepared by spray-drying.The compositions of the present invention (hereinafter referred to as“rebaudioside M compositions”) may further comprise additionalsweeteners, functional ingredients and/or additives.

Sweetened compositions are also provided comprising a rebaudioside Mcomposition of the present invention and a sweetenable composition.Suitable sweetenable compositions include pharmaceutical compositions,edible gel mixes and compositions, dental compositions, foodstuffs,confections, condiments, chewing gum, cereal compositions, baked goods,dairy products, tabletop sweetener compositions, beverages and beverageproducts.

In a particular embodiment, a beverage comprising a rebaudioside Mcomposition of the present invention is provided.

Additionally, methods for improving the aqueous solubility and/ordelaying precipitation in a solution containing rebaudioside M isprovided. In one embodiment, a supersaturated rebaudioside M compositioncan be prepared by heating a mixture of a rebaudioside M composition andwater and then cooling the mixture.

BRIEF DESCRIPTION OF THE FIGURES

FIG. 1: illustrates the ¹³C NMR spectrum of rebaudioside M (150 MHz,C₅D₅N).

FIG. 2: illustrates the ¹H NMR spectrum of rebaudioside M (600 MHz,C₅D₅N).

FIG. 3: illustrates the ¹H-¹H COSY spectrum of rebaudioside M (600 MHz,C₅D₅N).

FIG. 4: illustrates the HMBC spectrum of rebaudioside M (600 MHz,C₅D₅N).

FIG. 5: illustrates the X-ray diffraction pattern (XRPD) of the materialprepared in Example 3. The XRPD was collected with Cu-Kα radiation (thewavelength used to calculate d-spacings was 1.541874 Å, a weightedaverage of the Cu-Kα1 and Cu-Kα2 wavelengths).

FIG. 6: illustrates the modulated differential scanning calorimetry(DSC) thermogram of the material prepared in Example 3.

FIG. 7: illustrates the dynamic vapor sorption/desorption isotherm ofthe material prepared in Example 3.

DETAILED DESCRIPTION OF THE INVENTION

I. Disordered Crystalline Compositions

The present invention relates generally to rebaudioside M compositionswith improved aqueous solubility and methods of preparing the same.

In one embodiment, the rebaudioside M composition is, or contains, adisordered crystalline composition comprising rebaudioside M andrebaudioside D.

In the compositions described herein, rebaudioside M and rebaudioside Dcan be provided independently, i.e. as purified substances, or together,e.g. as part of the same steviol glycoside mixture.

Both rebaudioside M and rebaudioside D can be quantified by theirrelative weight contribution in a mixture of steviol glycosides. Theweight percent of rebaudioside M in the mixture of steviol glycosidescan vary from about 50% to about 99%, such as, for example, about 50% toabout 99%, about 60% to about 99%, about 70% to about 99%, about 75% toabout 99%, about 80% to about 99% or about 85% to about 99%. In apreferred embodiment, the weight percent of rebaudioside M in themixture of steviol glycosides is about 75% to about 90%. In a moreparticular embodiment, the weight percent of rebaudioside M in themixture of steviol glycosides is about 80% to about 85%.

The weight percent of rebaudioside D in the mixture of steviolglycosides can vary from about 50% to about 1%, such as, for example,about 40% to about 1%, about 30% to about 1%, about 20% to about 1% orabout 15% to about 1%. In a preferred embodiment, the weight percent ofrebaudioside D in the mixture of steviol glycosides is about 25% toabout 5%. In a more particular embodiment, the weight percent ofrebaudioside D in the mixture of steviol glycosides is about 10% toabout 15%.

The remainder of the composition is made of other (i.e., notrebaudioside M and rebaudioside D) steviol glycosides. Accordingly, thepercentages of rebaudioside M and rebaudioside D, when added, need notequal 100%.

In one embodiment, the composition of the present invention comprisesrebaudioside M and rebaudioside D, wherein rebaudioside M is about 75%to about 90% by weight and rebaudioside D is about 5% to about 25% byweight in a steviol glycoside mixture.

In another embodiment, the composition of the present inventioncomprises rebaudioside M and rebaudioside D, wherein rebaudioside M isabout 80% to about 85% by weight and rebaudioside D is about 10% toabout 15% by weight in a steviol glycoside mixture.

In a more particular embodiment, the composition of the presentinvention comprises rebaudioside M and rebaudioside D, whereinrebaudioside M is about 84% by weight and rebaudioside D is about 12% byweight in a steviol glycoside mixture.

As used herein, “disordered crystalline” refers to material that haslong range order and crystalline structure unlike material in a fullyamorphous state, but does not possess all of the characteristics typicalof material that is in a fully crystalline state. For example,disordered crystalline material may be birefringent (indicating itscrystallinity) but lack multiple sharp peaks in its powder X-raydiffraction pattern (as is typical of crystalline materials).

As used herein, “amorphous” refers to a state in which the materiallacks long range order at the molecular level. Typically such materialsdo not give distinctive X-ray diffraction patterns, but rather exhibithalos. In contrast, crystalline material has a regular ordered internalstructure at the molecular level and gives a distinctive X-raydiffraction pattern with defined peaks. Among other techniques, thepresence of amorphous material may be confirmed by observation of a lackof birefringence when analyzed by polarized light microscopy.

Disordered crystalline material may be, or contain, mesophasic material.Mesophase is a state of matter between the liquid phase and thecrystalline phase, characterized by partial or complete loss ofpositional order in crystalline solids, while retaining theorientational order of the constituent molecules. Mesophases areanisotropic and characterized by birefringence, which is absent inamorphous solids or isotropic liquids, but present in almost allcrystalline solids. Exemplary types of mesophases include, but are notlimited to, nematic, smectic, and columnar.

It can be difficult for one of skill it the art to ascertain whether amaterial is fully amorphous by X-ray diffraction pattern. Oftentimesmarginal peaks indicating some crystallinity can be present but hiddenin noise of the X-ray diffraction pattern. Such X-ray patterns areconsistent with a sample that is disordered. For example, a materialthat is X-ray amorphous to one of skill in the art and showsbirefringence can be labeled disordered crystalline material. “X-rayamorphous,” as used herein, encompasses both clearly identifiable X-rayamorphous material and material that appears largely X-ray amorphous buthas marginal peaks that are neither distinctive nor sharp. X-rayamorphous materials exhibit X-ray diffraction patterns characterized bybroad halos and a lack of distinctive, sharp peaks (characteristic ofcrystallinity).

Accordingly, in one embodiment, a disordered crystalline compositioncomprising rebaudioside M and rebaudioside D is provided.

In one embodiment, a composition comprising about 75% to about 90%rebaudioside M and about 5% to about 25% rebaudioside D is provided thatis X-ray amorphous and exhibits birefringence when analyzed by polarizedlight microscopy.

In another embodiment, a composition comprising about 80% to about 85%rebaudioside M and about 10% to about 15% rebaudioside D is providedthat is X-ray amorphous and exhibits birefringence when analyzed bypolarized light microscopy.

In a more particular embodiment, a composition comprising about 84%rebaudioside M and about 12% rebaudioside D is provided that is X-rayamorphous and exhibits birefringence when analyzed by polarized lightmicroscopy.

In one embodiment, a composition comprising about 75% to about 90%rebaudioside M and about 5% to about 25% rebaudioside D is provided thatis X-ray amorphous, exhibits birefringence when analyzed by polarizedlight microscopy and contains approximately 0.5% to about 10% water viaKarl Fischer analysis.

In another embodiment, a composition comprising about 80% to about 85%rebaudioside M and about 10% to about 15% rebaudioside D is providedthat is X-ray amorphous, exhibits birefringence when analyzed bypolarized light microscopy and contains approximately 5% to about 10%water via Karl Fischer analysis.

In a more particular embodiment, a composition comprising about 84%rebaudioside M and about 12% rebaudioside D is provided that is X-rayamorphous, exhibits birefringence when analyzed by polarized lightmicroscopy and contains approximately 7% to about 9% water via KarlFischer analysis.

In one embodiment, a composition comprising about 75% to about 90%rebaudioside M and about 5% to about 25% rebaudioside D is provided thatis X-ray amorphous, exhibits birefringence when analyzed by polarizedlight microscopy and displays a water weight loss of about 2% to about8% following equilibration at 5% relative humidity.

In another embodiment, a composition comprising about 80% to about 85%rebaudioside M and about 10% to about 15% rebaudioside D is providedthat is X-ray amorphous, exhibits birefringence when analyzed bypolarized light microscopy and displays a water weight loss of about 3%to about 6% following equilibration at 5% relative humidity.

In a more particular embodiment, a composition comprising about 84%rebaudioside M and about 12% rebaudioside D is provided that is X-rayamorphous, exhibits birefringence when analyzed by polarized lightmicroscopy and displays a water weight loss of about 5% followingequilibration at 5% relative humidity.

In one embodiment, a composition comprising about 75% to about 90%rebaudioside M and about 5% to about 25% rebaudioside D is provided thatis X-ray amorphous, exhibits birefringence when analyzed by polarizedlight microscopy and displays a water weight loss of about 2% to about8% following equilibration at 5% relative humidity.

In another embodiment, a composition comprising about 80% to about 85%rebaudioside M and about 10% to about 15% rebaudioside D is providedthat is X-ray amorphous, exhibits birefringence when analyzed bypolarized light microscopy and displays a water weight loss of about 3%to about 6% following equilibration at 5% relative humidity.

In a more particular embodiment, a composition comprising about 84%rebaudioside M and about 12% rebaudioside D is provided that is X-rayamorphous, exhibits birefringence when analyzed by polarized lightmicroscopy and displays a water weight loss of about 5% followingequilibration at 5% relative humidity.

In one embodiment, a composition comprising about 75% to about 90%rebaudioside M and about 5% to about 25% rebaudioside D is provided thatis X-ray amorphous, exhibits birefringence when analyzed by polarizedlight microscopy, contains approximately 0.5% to about 10% water viaKarl Fischer analysis and displays a water weight loss of about 2% toabout 8% following equilibration at 5% relative humidity.

In another embodiment, a composition comprising about 80% to about 85%rebaudioside M and about 10% to about 15% rebaudioside D is providedthat is X-ray amorphous, exhibits birefringence when analyzed bypolarized light microscopy, contains approximately 5% to about 10% watervia Karl Fischer analysis and displays a water weight loss of about 3%to about 6% following equilibration at 5% relative humidity.

In a more particular embodiment, a composition comprising about 84%rebaudioside M and about 12% rebaudioside D is provided that is X-rayamorphous, exhibits birefringence when analyzed by polarized lightmicroscopy, contains approximately 8% water via Karl Fischer analysisand displays a water weight loss of about 5% following equilibration at5% relative humidity.

In one embodiment, a disordered crystalline composition comprising about75% to about 90% rebaudioside M and about 5% to about 25% rebaudioside Dis provided that is X-ray amorphous and exhibits birefringence whenanalyzed by polarized light microscopy.

In another embodiment, a disordered crystalline composition comprisingabout 80% to about 85% rebaudioside M and about 10% to about 15%rebaudioside D is provided that is X-ray amorphous and exhibitsbirefringence when analyzed by polarized light microscopy.

In a more particular embodiment, a disordered crystalline compositioncomprising about 84% rebaudioside M and about 12% rebaudioside D isprovided that is X-ray amorphous and exhibits birefringence whenanalyzed by polarized light microscopy.

In one embodiment, a disordered crystalline composition comprising about75% to about 90% rebaudioside M and about 5% to about 25% rebaudioside Dis provided that is X-ray amorphous, exhibits birefringence whenanalyzed by polarized light microscopy and contains approximately 0.5%to about 10% water via Karl Fischer analysis.

In another embodiment, a disordered crystalline composition comprisingabout 80% to about 85% rebaudioside M and about 10% to about 15%rebaudioside D is provided that is X-ray amorphous, exhibitsbirefringence when analyzed by polarized light microscopy and containsapproximately 5% to about 10% water via Karl Fischer analysis.

In a more particular embodiment, a disordered crystalline compositioncomprising about 84% rebaudioside M and about 12% rebaudioside D isprovided that is X-ray amorphous, exhibits birefringence when analyzedby polarized light microscopy and contains approximately 8% water viaKarl Fischer analysis.

In one embodiment, a disordered crystalline composition comprising about75% to about 90% rebaudioside M and about 5% to about 25% rebaudioside Dis provided that is X-ray amorphous, exhibits birefringence whenanalyzed by polarized light microscopy and displays a water weight lossof about 2% to about 8% following equilibration at 5% relative humidity.

In another embodiment, a disordered crystalline composition comprisingabout 80% to about 85% rebaudioside M and about 10% to about 15%rebaudioside D is provided that is X-ray amorphous, exhibitsbirefringence when analyzed by polarized light microscopy and displays awater weight loss of about 3% to about 6% following equilibration at 5%relative humidity.

In a more particular embodiment, a disordered crystalline compositioncomprising about 84% rebaudioside M and about 12% rebaudioside D isprovided that is X-ray amorphous, exhibits birefringence when analyzedby polarized light microscopy and displays a water weight loss of about5% following equilibration at 5% relative humidity.

In one another embodiment, a disordered crystalline compositioncomprising about 75% to about 90% rebaudioside M and about 5% to about25% rebaudioside D is provided that is X-ray amorphous, exhibitsbirefringence when analyzed by polarized light microscopy, containsapproximately 0.5% to about 10% water via Karl Fischer analysis anddisplays a water weight loss of about 2% to about 8% followingequilibration at 5% relative humidity.

In another embodiment, a disordered crystalline composition comprisingabout 80% to about 85% rebaudioside M and about 10% to about 15%rebaudioside D is provided that is X-ray amorphous, exhibitsbirefringence when analyzed by polarized light microscopy, containsapproximately 5% to about 10% water via Karl Fischer analysis anddisplays a water weight loss of about 3% to about 6% followingequilibration at 5% relative humidity.

In a more particular embodiment, a disordered crystalline compositioncomprising about 84% rebaudioside M and about 12% rebaudioside D isprovided that is X-ray amorphous, exhibits birefringence when analyzedby polarized light microscopy, contains approximately 8% water via KarlFischer analysis and displays a water weight loss of about 5% followingequilibration at 5% relative humidity.

A material that appears X-ray amorphous to one of skill in the art andshows birefringence may contain some disordered crystalline material.For example, a material that is X-ray amorphous and shows birefringencemay be a mixture of amorphous material and disordered crystallinematerial. Accordingly, in one embodiment, a composition comprises amixture of (i) an amorphous composition comprising rebaudioside M andrebaudioside D and (ii) a disordered crystalline composition comprisingrebaudioside M and rebaudioside D. In a particular embodiment, thecomposition comprises about 75% to about 90% rebaudioside M and about 5%to about 25% rebaudioside D, is X-ray amorphous and exhibitsbirefringence when analyzed by polarized light microscopy. In a moreparticular embodiment, the composition comprises about 80% to about 85%rebaudioside M and about 10% to about 15% rebaudioside D, is X-rayamorphous and exhibits birefringence when analyzed by polarized lightmicroscopy. In a still further particular embodiment, the compositioncomprises about 84% rebaudioside M and about 12% rebaudioside D, isX-ray amorphous and exhibits birefringence when analyzed by polarizedlight microscopy.

In one embodiment, a composition comprises about 75% to about 90%rebaudioside M and about 5% to about 25% rebaudioside D, is X-rayamorphous, exhibits birefringence when analyzed by polarized lightmicroscopy and contains approximately 0.5% to about 10% water via KarlFischer analysis.

In another embodiment, a composition comprises about 80% to about 85%rebaudioside M and about 10% to about 15% rebaudioside D, is X-rayamorphous, exhibits birefringence when analyzed by polarized lightmicroscopy and contains approximately 5% to about 10% water via KarlFischer analysis.

In a more particular embodiment, a composition comprises about 84%rebaudioside M and about 12% rebaudioside D, is X-ray amorphous,exhibits birefringence when analyzed by polarized light microscopy andcontains approximately 8% water via Karl Fischer analysis.

In one embodiment, a composition comprises about 75% to about 90%rebaudioside M and about 5% to about 25% rebaudioside D, is X-rayamorphous, exhibits birefringence when analyzed by polarized lightmicroscopy, contains approximately 0.5% to about 10% water via KarlFischer analysis and displays a water weight loss of about 2% to about8% following equilibration at 5% relative humidity.

In another embodiment, a composition comprises about 80% to about 85%rebaudioside M and about 10% to about 15% rebaudioside D, is X-rayamorphous, exhibits birefringence when analyzed by polarized lightmicroscopy, contains approximately 5% to about 10% water via KarlFischer analysis and displays a water weight loss of about 3% to about6% following equilibration at 5% relative humidity.

In a more particular embodiment, a composition comprises about 84%rebaudioside M and about 12% rebaudioside D, is X-ray amorphous,exhibits birefringence when analyzed by polarized light microscopy,contains approximately 8% water via Karl Fischer analysis and displays awater weight loss of about 5% following equilibration at 5% relativehumidity.

In still another embodiment, an amorphous composition comprisingrebaudioside M and rebaudioside D is provided. Amorphous materials canbe characterized by a number of methods known by those of skill in theart, as noted above.

The compositions of the present invention exhibit improved aqueoussolubility. In certain embodiments, a composition of the presentinvention has a water solubility of about 0.3% (w/w) or greater, suchas, for example, from about 0.3% to about 5%. In a more particularembodiment, a composition of the present invention has a watersolubility from about 0.3% to about 4%, from about 0.3% to about 3%,from about 0.3% to about 2% or from about 0.3% to about 1%. Thecomposition of the present invention may have a water solubility ofabout 0.3%, about 0.4%, about 0.5%, about 0.6%, about 0.7%, about 0.8%,about 0.9%, about 1.0%, about 1.1%, about 1.2%, about 1.3%, about 1.4%,about 1.5%, about 1.6%, about 1.7%, about 1.8%, about 1.9% or about2.0%.

A number of methods are known in the art for determining aqueoussolubility. In one such method, solubility can be determined by asolvent addition method in which a weighed sample is treated withaliquots of aqueous solvent. The mixture is generally vortexed and/orsonicated between additions to facilitate dissolution. Completedissolution of the test material is determined by visual inspection.Solubility is calculated based on the total solvent used to providecomplete dissolution.

Another method for determining solubility is by measuring the turbidity(NTU units) of a composition using a turbidimeter, such as HACH 2100 AN.In a typical experiment, a portion of the composition to be measured isadded to a portion of of aqueous solvent (or visa versa) at roomtemperature. Turbidity is measured after waiting from 2-10 minutes toobserve visual dissolution of the portion. Then, another portion of thecomposition is added, dissolution is observed and turbidity is measuredagain. This process is repeated until turbidity reaches exceeds beyondacceptable values, typically around 4 NTU-10 NTU. While turbiditymeasurements can be very useful in determining solubility, it will notdetect solids collected on the bottom of a container. Accordingly, it isimportant to shake the container prior to determining turbidity andconfirm a given turbidity measurement with visual inspection ofdissolution.

In either method, the amount of composition added divided by the weightof water×100 provides the solubility in (% w/w). For example, if 0.18 gof sample can be dissolved in 30 mL of water, the solubility in water is0.6%.

Solubility over time for a particular concentration of a composition canbe measured using a similar procedure. In a typical experiment at 0.3%(w/w) concentration, 0.09 g of the composition to be measured is addedto 30 mL of water at room temperature. The mixture is stirred for 5-45minutes, at which point all of the sample should be dissolved, and thenallowed to stand without disturbing. Turbidity is then measured at thedesired time points to determine whether, and when, any material comesout of solution.

In certain embodiments, the compositions of the present invention haveaqueous solubility of about 0.3%-0.5% and remain soluble for greaterthan about 5 hours, such as, for example, greater than about 10 hours,greater than about 15 hours, greater than about 20 hours or greater thanabout 24 hours. In a particular embodiment, the compositions of thepresent invention have aqueous solubility of about 0.3%-0.4% for about 1day or longer.

A method for preparing compositions with improved aqueous solubility,i.e. those described above, comprises:

-   -   (i) heating a mixture comprising solvent and a composition        comprising rebaudioside M and rebaudioside D,    -   (ii) maintaining the mixture at a temperature for a period of        time to provide a concentrated solution,    -   (iii) optionally decreasing the temperature, and    -   (iv) removing solvent from the concentrated solution.

In one embodiment, the composition comprises about 75% to about 90%rebaudioside M and about 5% to about 25% rebaudioside D. In a moreparticular embodiment, the composition comprises about 80% to about 85%rebaudioside M and about 10% to about 15% rebaudioside D. In an evenmore particular embodiment, the composition comprises about 84%rebaudioside M and about 12% rebaudioside D.

The rebaudioside M and rebaudioside D can be combined with the solventin a ratio of about 1:1 to about 1:30, preferably about 1:9 (w/w).

The solvent can be any suitable aqueous solvent, organic solvent, or acombination of aqueous and organic solvents. In a particular embodiment,the solvent comprises at least one alcohol selected from the groupconsisting of methanol, ethanol, n-propanol, 1-butanol, 2-butanol orcombinations thereof.

In a particular embodiment the solvent comprises water. In a moreparticular embodiment, the solvent is water.

In one embodiment, the mixture is heated in an airtight pressure vessel.

The mixture can be subject to gradient or step-wise heating to atemperature of between about 100° C. and about 125° C. In a particularembodiment, the mixture is heated to about 100° C. In another particularembodiment, the mixture is heated to about 121° C.

The mixture can be heated to between about 100° C. and about 125° C.over 1-2 hours.

A gradient of 2° C. per minute can be used to heat the mixture to about121° C.

The mixture is then maintained at the temperature of between about 100°C. to about 125° C. for a period from about 5 minutes to about 1 hour,preferably about 10 minutes. In a particular embodiment, the temperatureis maintained at 121° C. for 10 minutes.

Any method for removing solvent from the concentrated solution known tothose of skill in the art can be utilized. Suitable methods for removalinclude, but are not limited to, spray-drying, rotary evaporation,lyophilization, tray drying, pervaporation, osmosis, reverse-osmosis,liquid extraction, absorption and adsorption. In a particularembodiment, solvent is removed from the concentrated solution byspray-drying. Note that, in some embodiments, not all of the solventwill be removed. Some solvent, particularly water, may be maintained inthe final product.

In embodiments where the concentrated solution is cooled prior tospray-drying, the temperature can be lowered about 10° C. or more. In aparticular embodiment, the concentrated solution is allowed to cool tofrom 121° C. to about 100° C. In another embodiment, the concentratedsolution is allowed to cool to from about 100° C. to about 90° C. Thetemperature is allowed to decrease in a gradient or step-wise manner. Inone embodiment, the temperature is decreased at a rate of about 2° C.per minute.

The heating, maintaining and, optionally, cooling steps provide aconcentrated solution. The concentrated solution is then maintained at atemperature of about 100° C. for spray-drying. In an exemplaryembodiment, a laboratory spray-drier can be used and operated from about150° C. to about 200° C. inlet temperature and from about 50° C. toabout 150° C. outlet temperature. In a particular embodiment, thelaboratory spray-dryer is operated at about 175° C. inlet temperatureand about 100° C. outlet temperature. In another embodiment, thelaboratory spray-dryer is operated at about 140° C. inlet temperatureand about 80° C. outlet temperature.

Additional substances may be added during the process (i.e. in any ofsteps (i), (ii) or (iii), above). For example, a non-glycosidic fractionof stevia can be added. Exemplary methods for spray-drying steviolglycosides and a non-glycosidic fraction of stevia to improve solubilityare provided in WO2012/082587 to Pure Circle, the contends of which arehereby incorporated by reference. In another embodiment, molasses can beadded. Exemplary methods for spray-drying steviol glycosides andmolasses to improve the solubility are provided in WO2012/082587 to PureCircle. In still another embodiment, caramel can be added. Exemplarymethods for spray-drying steviol glycosides and caramel to improvedsolubility are provided in WO2012/082587 to Pure Circle.

In a particular embodiment, the resulting composition is—orcontains—disordered crystalline material, i.e. is X-ray amorphous andexhibits birefringence when analyzed by polarized light microscopy.

In yet another embodiment the resulting composition is—orcontains—disordered crystalline material, i.e. is X-ray amorphous andexhibits birefringence when analyzed by polarized light microscopy, andcontains approximately 0.5% to about 10% water via Karl Fischeranalysis, such as, for example, from about 5% to about 10% or about 8%.

In still another embodiment, the resulting composition is—orcontains—disordered crystalline material, i.e. is X-ray amorphous andexhibits birefringence when analyzed by polarized light microscopy,contains approximately 0.5% to about 10% water via Karl Fischeranalysis, and displays a water weight loss of about 2% to about 8%following equilibration at 5% relative humidity, such as, for example,from about 3% to about 6% or about 5%.

In a more particular embodiment, a method for preparing a spray-driedcomposition with improved aqueous solubility comprises:

-   -   (i) heating a mixture comprising water and a composition        comprising rebaudioside M and rebaudioside D to about 121° C.,    -   (ii) maintaining the mixture at about 121° C. for about 10        minutes,    -   (iii) decreasing the temperature to about 100° C. to provide a        concentrated solution, and    -   (iv) spray-drying the concentrated solution with a laboratory        spray-drier operating at about a 175° C. inlet temperature and        about a 100° C. outlet temperature.

In one embodiment, the composition comprises about 75% to about 90%rebaudioside M and about 5% to about 25% rebaudioside D. In a moreparticular embodiment, the composition comprises about 80% to about 85%rebaudioside M and about 10% to about 15% rebaudioside D. In an evenmore particular embodiment, the composition comprises about 84%rebaudioside M and about 12% rebaudioside D.

In a particular embodiment, the resulting composition is—orcontains—disordered crystalline material, i.e. is X-ray amorphous andexhibits birefringence when analyzed with polarized light microscopy.

In yet another embodiment the resulting composition is—orcontains—disordered crystalline material, i.e. is X-ray amorphous andexhibits birefringence when analyzed by polarized light microscopy, andcontains approximately 0.5% to about 10% water via Karl Fischeranalysis, such as, for example, from about 5% to about 10% or about 8%.

In still another embodiment, the resulting composition is—orcontains—disordered crystalline material, i.e. is X-ray amorphous andexhibits birefringence when analyzed by polarized light microscopy,contains approximately 0.5% to about 10% water via Karl Fischeranalysis, and displays a water weight loss of about 2% to about 8%following equilibration at 5% relative humidity, such as, for example,from about 3% to about 6% or about 5%.

In another embodiment, a method for preparing a spray-dried compositionwith improved aqueous solubility comprises:

-   -   (i) heating a mixture comprising water and a composition        comprising rebaudioside M and rebaudioside D to about 100° C.,    -   (ii) maintaining the mixture at about 100° C., and    -   (iii) spray-drying the concentrated solution with a laboratory        spray-drier operating at about a 140° C. inlet temperature and        about a 80° C. outlet temperature.

In one embodiment, the composition comprises about 75% to about 90%rebaudioside M and about 5% to about 25% rebaudioside D. In a moreparticular embodiment, the composition comprises about 80% to about 85%rebaudioside M and about 10% to about 15% rebaudioside D. In an evenmore particular embodiment, the composition comprises about 84%rebaudioside M and about 12% rebaudioside D.

In a particular embodiment, the resulting composition is—orcontains—disordered crystalline material, i.e. is X-ray amorphous andexhibits birefringence when analyzed with polarized light microscopy.

In yet another embodiment the resulting composition is—orcontains—disordered crystalline material, i.e. is X-ray amorphous andexhibits birefringence when analyzed by polarized light microscopy, andcontains approximately 0.5% to about 10% water via Karl Fischeranalysis, such as, for example, from about 5% to about 10% or about 8%.

In still another embodiment, the resulting composition is—orcontains—disordered crystalline material, i.e. is X-ray amorphous andexhibits birefringence when analyzed by polarized light microscopy,contains approximately 0.5% to about 10% water via Karl Fischeranalysis, and displays a water weight loss of about 2% to about 8%following equilibration at 5% relative humidity, such as, for example,about 3% to about 6% or about 5%.

II. Spray-Dried Compositions Containing Rebaudioside M, Rebaudioside Dand Steviol Glycoside Mixtures and/or Rebaudioside B and/or NSF-02

In one embodiment, the present invention provides a method for improvingthe water solubility of a composition comprising rebaudioside M andrebaudioside D by (i) incorporating additional compound(s) selected froma steviol glycoside mixture and/or rebaudioside B and/or NSF-02 and (ii)spray-drying the mixture. Accordingly, in one embodiment, a rebaudiosideM composition is, or contains, a spray-dried composition comprising:

-   -   (i) rebaudioside M,    -   (ii) rebaudioside D, and    -   (iii) a substance selected from a steviol glycoside mixture,        rebaudioside B, NSF-02 and a combination thereof.

The rebaudioside M and rebaudioside D can be anywhere on the continuumfrom crystalline to crystalline with severe disorder and amorphous.Crystalline forms of rebaudioside M include Form A and Form B, both ofwhich are described in PCT/US2012/070564, the contents of which isincorporated herein by reference in its entirety.

Rebaudioside M and rebaudioside D can be provided independently, i.e. aspurified substances, or together, e.g. as part of the same steviolglycoside mixture.

Both rebaudioside M and rebaudioside D can be quantified by theirrelative weight contribution in a mixture of steviol glycosides. Theweight percent of rebaudioside M in the mixture of steviol glycosidescan vary from about 50% to about 99%, such as, for example, about 50% toabout 99%, about 60% to about 99%, about 70% to about 99%, about 75% toabout 99%, about 80% to about 99% or about 85% to about 99%. In apreferred embodiment, the weight percent of rebaudioside M in themixture of steviol glycosides is about 75% to about 90%. In a moreparticular embodiment, the weight percent of rebaudioside M in themixture of steviol glycosides is about 80% to about 85%.

The weight percent of rebaudioside D in the mixture of steviolglycosides can vary from about 50% to about 1%, such as, for example,about 40% to about 1%, about 30% to about 1%, about 20% to about 1% orabout 15% to about 1%. In a preferred embodiment, the weight percent ofrebaudioside D in the mixture of steviol glycosides is about 25% toabout 5%. In a more particular embodiment, the weight percent ofrebaudioside D in the mixture of steviol glycosides is about 10% toabout 15%.

In one embodiment, a spray-dried composition comprises rebaudioside Mand rebaudioside D, wherein rebaudioside M is about 75% to about 90% byweight and rebaudioside D is about 5% to about 25% by weight in asteviol glycoside mixture.

In another embodiment, a spray-dried composition comprises rebaudiosideM and rebaudioside D, wherein rebaudioside M is about 80% to about 85%by weight and rebaudioside D is about 10% to about 15% by weight in asteviol glycoside mixture.

In a more particular embodiment, a spray-dried composition comprisesrebaudioside M and rebaudioside D, wherein rebaudioside M is about 84%by weight and rebaudioside D is about 12% by weight in a steviolglycoside mixture.

The steviol glycoside mixture generally contains at least one additionalsteviol glycoside other than rebaudioside D and rebaudioside M.Exemplary additional steviol glycosides include, but are not limited to,rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside E,rebaudioside F, rebaudioside I, rebaudioside H, rebaudioside L,rebaudioside K, rebaudioside J, rebaudioside N, rebaudioside O,stevioside, steviolbioside, dulcoside A, rubusoside and combinationsthereof.

In one embodiment, the steviol glycoside mixture contains at least twoadditional steviol glycosides. In another embodiment, the steviolglycoside mixture contains at least three additional steviol glycosides.In still another embodiment, the steviol glycoside mixture contains atleast four additional steviol glycosides. In yet another embodiment, thesteviol glycoside mixture contains at least five additional steviolglycosides.

The steviol glycoside mixture is, preferably, enriched in a particularsteviol glycoside. For example, the steviol glycoside mixture maycomprise at least 50% rebaudioside A by weight on a dry basis. Inanother example, the steviol glycoside mixture may comprise at least 50%rebaudioside A, at least 60% rebaudioside A, at least 70% rebaudiosideA, at least 80% rebaudioside A or at least 90% rebaudioside A by weighton a dry basis.

In another embodiment, the steviol glycoside mixture is enriched inrebaudioside B. The steviol glycoside mixture may comprise from about 1%to about 30% rebaudioside B by weight on a dry basis, such as, forexample, at least 10% rebaudioside B, at least 20% rebaudioside B or atleast 30% rebaudioside B by weight on a dry basis.

The steviol glycoside mixture can be obtained from a commercial sourceor prepared. In one embodiment, the steviol glycoside mixture isSG95RA50, a commercial steviol glycoside mixture that contains 95% totalsteviol glycoside content, 50% of which is rebaudioside A (availablefrom Cargill). Other commercial steviol glycoside mixtures includeSG95RA85, SG95RA60, SG95RA70, SG95RA80, SG95RA90

In certain embodiments, a spray-dried composition comprises:

-   -   (i) rebaudioside M,    -   (ii) rebaudioside D, and    -   (iii) SG95RA50.

The weight ratio of rebaudioside M and rebaudioside D to steviolglycoside mixture can also vary in the spray-dried compositions. In oneembodiment, the weight ratio of rebaudioside M and rebaudioside D tosteviol glycoside mixture ranges from about 99:1 to about 1:1. In a moreparticular embodiment, the weight ratio of rebaudioside M andrebaudioside D to steviol glycoside mixture ranges from 20:1 to about5:1, such as, for example, about 19:1, about 18:1, about 17:1, about16;1, about 15:1, about 14:1, about 13:1, about 12:1, about 11:1, about10:1, about 9:1, about 8:1, about 7:1, about 6:1, about 5:1.

In a particular embodiment, the weight ratio of rebaudioside M andrebaudioside D to steviol glycoside mixture is about 19:1.

In a more particular embodiment, the weight ratio of rebaudioside M andrebaudioside D to SG95RA50 is about 19:1.

In another particular embodiment, the weight ratio of rebaudioside M andrebaudioside D to steviol glycoside mixture is about 9:1.

In a more particular embodiment, the weight ratio of rebaudioside M andrebaudioside D to SG95RA50 is about 9:1.

In still another embodiment, a spray-dried composition comprises:

-   -   (i) rebaudioside M,    -   (ii) rebaudioside D, and    -   (iii) SG95RA50,    -   wherein the weight ratio of rebaudioside M and rebaudioside D to        SG95RA50 is from about 20:1 to about 5:1.

Rebaudioside B can also be formulated with rebaudioside M andrebaudioside D in the spray-dried compositions to provide improvedsolubility. Rebaudioside B is provided as a highly purified compound,i.e. rebaudioside B is >97% of a steviol glycoside mixture or Steviaextract by weight. Accordingly, compositions where rebaudioside B as thesubstance in (iii) can be differentiated from compositions containing asteviol glycoside mixture as the substance in (iii), where the steviolglycoside mixture contains some portion of rebaudioside B. The weightratio of rebaudioside M and rebaudioside D to rebaudioside B can alsovary in the spray-dried compositions. In one embodiment, the weightratio of rebaudioside M and rebaudioside D to rebaudioside B ranges fromabout 99:1 to about 1:1. In a more particular embodiment, the weightratio of rebaudioside M and rebaudioside D to rebaudioside B ranges fromabout 20:1 to about 5:1, such as, for example, about 19:1, about 18:1,about 17:1, about 16;1, about 15:1, about 14:1, about 13:1, about 12:1,about 11:1, about 10:1, about 9:1, about 8:1, about 7:1, about 6:1 orabout 5:1.

In one embodiment, a spray-dried composition comprises:

-   -   (i) rebaudioside M,    -   (ii) rebaudioside D, and    -   (iii) rebaudioside B.

In another embodiment, a spray-dried composition comprises:

-   -   (i) rebaudioside M,    -   (ii) rebaudioside D, and    -   (iii) rebaudioside B,    -   wherein the weight ratio of rebaudioside M and rebaudioside D to        rebaudioside B is from about 20:1 to about 5:1.

NSF-02 can also be formulated with rebaudioside M and rebaudioside D inthe spray-dried compositions to provide improved solubility. NSF-02 is aglycosylated steviol glycoside sweetness enhancer sold by PureCircle.The weight ratio of rebaudioside M and rebaudioside D to NSF-02 can alsovary in the spray-dried compositions. In one embodiment, the weightratio of rebaudioside M and rebaudioside D to NSF-02 ranges from about99:1 to about 1:1. In a more particular embodiment, the weight ratio ofrebaudioside M and rebaudioside D to NSF-02 ranges from about 20:1 toabout 5:1, such as, for example, about 19:1, about 18:1, about 17:1,about 16;1, about 15:1, about 14:1, about 13:1, about 12:1, about 11:1,about 10:1, about 9:1, about 8:1, about 7:1, about 6:1 or about 5:1.

In a particular embodiment, the weight ratio of rebaudioside M andrebaudioside D to NSF-02 is about 19:1.

In another particular embodiment, the weight ratio of rebaudioside M andrebaudioside D to NSF-02 mixture is about 9:1.

In one embodiment, a spray-dried composition comprises:

-   -   (iv) rebaudioside M,    -   (v) rebaudioside D, and    -   (vi) NSF-02.

In another embodiment, a spray-dried composition comprises:

-   -   (iv) rebaudioside M,    -   (v) rebaudioside D, and    -   (vi) NSF-02,    -   wherein the weight ratio of rebaudioside M and rebaudioside D to        NSF-02 is from about 20:1 to about 5:1.

In preferred embodiments, the spray-dried compositions exhibit improvedaqueous solubility compared to the corresponding composition which isnot spray-dried, i.e. a physical mixture. The spray-dried compositionshave water solubility of about 0.3% (% w/w) or greater, such as, forexample, from about 0.3% to about 5%, about 0.3% to about 4%, from about0.3% to about 3%, from about 0.3% to about 2% or from about 0.3% toabout 1%. In a more particular embodiment, the spray-dried compositionshave a water solubility of about 0.4%, about 0.5%, about 0.6%, about0.7%, about 0.8%, about 0.9%, about 1.0%, about 1.1% or about 1.2%.

In one embodiment, a spray-dried composition has a water solubility of0.3% or greater, such as, for example, from about 0.3% to about 1.2%

In another embodiment, a spray-dried composition has a water solubilityof about 0.5% or greater, such as, for example, from about 0.5% to about1.2%.

In another embodiment, a spray-dried composition has a water solubilityof about 1.0% or greater, such as, for example, from about 1.0% to about1.2%

In certain embodiments, the spray-dried compositions of the presentinvention can be dissolved in water a concentration of about 0.3% andremain soluble (i.e. have turbidity measurement less than about 4 NTUs)for about 1 hour or longer, such as, for example, about 5 hours, about10 hours, about 15 hours, about 20 hours or about 24 hours. In aparticular embodiment, the spray-dried compositions remain dissolved ata concentration of 0.3% for about 1 day or longer.

In one embodiment, a spray-dried composition comprises:

-   -   (i) rebaudioside M,    -   (ii) rebaudioside D, and    -   (iii) a substance selected from a steviol glycoside mixture,        rebaudioside B, NSF-02 and a combination thereof,    -   wherein the spray-dried composition remains soluble for one day        or longer when dissolved in water at a concentration of about        0.3%.

The spray-dried compositions with improved water solubility describedabove can be prepared by the following method:

-   -   (i) heating a mixture comprising solvent and rebaudioside M,        rebaudioside D and a substance selected from a steviol glycoside        mixture, rebaudioside B, NSF-02 or a combination thereof,    -   (ii) maintaining the mixture at a temperature for a period of        time to provide a concentrated solution, and    -   (iii) spray-drying the concentrated solution to provide a        spray-dried composition with improved water solubility.

The rebaudioside M, rebaudioside D and steviol glycoside mixture and/orrebaudioside B and/or NSF-02 can be combined with the solvent in a ratioof about 1:1 to about 1:30, preferably from about 1:20 to about 1:25(w/w).

The solvent can be any suitable aqueous solvent, organic solvent, or acombination of aqueous and organic solvents. In a particular embodiment,the solvent comprises at least one alcohol selected from the groupconsisting of methanol, ethanol, n-propanol, 1-butanol, 2-butanol orcombinations thereof.

In a particular embodiment the solvent comprises water. In a moreparticular embodiment, the solvent is water.

The mixture can be subjected to gradient or step-wise heating to atemperature of about 100° C. over 1-2 hours. A gradient of about 1-2° C.per minute can be used to heat the mixture. The mixture is thenmaintained at about 100° C. for a period of time ranging from 0-120minutes, such as, for example, 20-30 minutes, to remove solvent andprovide a concentrated solution.

The concentrated solution can then be spray-dried by a laboratoryspray-drier operating at about a 120-160° C. inlet temperature and abouta 40-100° C. outlet temperature. In a more particular embodiment, thelaboratory spray-drier is operated at about a 140° C. inlet temperatureand a 80° C. outlet temperature.

In a more particular embodiment, a method for preparing spray-driedcompositions with improved water solubility comprises:

-   -   (i) heating a mixture comprising rebaudioside M, rebaudioside D        and a substance selected from a steviol glycoside mixture,        rebaudioside B, NSF-02 or a combination thereof in water to        about 100° C.,    -   (ii) maintaining the mixture at about 100° C. for 1-2 hours to        provide a concentrated solution, and    -   (iii) spray-drying the concentrated solution with a laboratory        spray-drier operating at a 140° C. inlet temperature and a        80° C. outlet temperature to provide a spray-dried composition        with improved water solubility.        III. Compositions Comprising Rebaudioside M, Rebaudioside D and        Surfactants, Polymers and/or Saponins

Compositions containing rebaudioside M and rebaudioside D can beformulated with at least one additive selected from surfactants,polymers, saponins, carbohydrates, polyols, preservatives or acombination thereof. Spray-drying rebaudioside M and rebaudiosideD-containing compositions with these additives provides improved watersolubility and/or delays precipitation in a solution compared to thecomposition in the absence of the at least one additive. Any combinationof surfactants, polymers, saponins, carbohydrates, polyols,preservatives are contemplated herein. Furthermore, more than onesurfactant, polymer, saponin, carbohydrate, polyol or preservative canbe used in the formulations disclosed herein. Accordingly, in oneembodiment a rebaudioside M composition is, or contains, rebaudioside M,rebaudioside D and at least one surfactant, polymer, saponin,carbohydrate, polyol, preservative or a combination thereof.

In one embodiment, the composition of the present invention comprisesrebaudioside M, rebaudioside D and at least one surfactant. In anotherembodiment, the composition of the present invention comprises (i) acomposition comprising rebaudioside M and rebaudioside D and (ii) atleast one surfactant. The composition comprising rebaudioside M andrebaudioside D may contain about 75% to about 90% rebaudioside M andabout 5% to about 25% rebaudioside D. In a more particular embodiment,the composition comprises about 80% to about 85% rebaudioside M andabout 10% to about 15% rebaudioside D. In an even more particularembodiment, the composition comprises about 84% rebaudioside M and about12% rebaudioside D.

Including the at least one surfactant increases water solubility. Thesurfactant can be anionic, cationic, zwitterionic or non-ionic.

Anionic surfactants include, but are not limited to, sulfates,sulfonates, phosphate esters and carboxylates. Exemplary sulfatesinclude ammonium laurel sulfate, sodium dodecylbenzenesulfonate, sodiumdodecyl sulfate, sodium laureth sulfate (SLS), sodium myreth sulfate,dioctyl sodium sulfosuccinate (DOSS), perfluorooctanesulfonate (PFOS),perfluorobutanesulfonate, linear alkyl benzene sulfonates and sodiumdodecyl sulfacte (SDS). Exemplary carboxylates include alkylcarboxylates (soaps), such as sodium stearate. Other anionic surfactantsinclude sodium cholate, sodium glycocholate, sodium taurodeoxycholateand sodium stearoyl lactylate.

Exemplary cationic surfactants include octenidine dihydrochloride, cetyltrimethylammonium bromide, cetylpyridinium chloride, benzalkoniumchloride, benzethonium chloride, 5-bromo-5-nitro-1,3-dioxane,dimethyldioctadecylammonium chloride, choline chloride, cetrimoniumbromide, hexadecyltrimethylammonium bromide anddioctdecyldimethylammonium bromide.

Exemplary non-ionic surfactants include, but are not limited to,polyoxyethylene glycol alkyl ethers, e.g. octaethylene glycolmonododecyl ether and pentaethylene glycol monododecyl ether;polyoxypropylene glycol alkyl ethers; glucoside alkyl ethers, e.g. decylglucoside, lauryl glucoside and octyl glucoside; polyoxyethylene glycoloctylphenol ethers, e.g. Triton X-100; polyoxyethylene glycolalkylphenol ethers, e.g. nonoxynol-9; glycerol alkyl esters, e.g.glyceryl laurate; polysorbates. e.g., polyoxyethylene sorbitanmonooleate (polysorbate 80), polysorbate 20, polysorbate 60; sorbitanalkyl esters; cocamide MEA; dodecyldimethyl amine oxide, poloxamer;polyethoxylated tallow amine; sucrose fatty acid esters, e.g. sucroseoleate esters, sucrose stearate esters, sucrose palmitate esters andsucrose laurate esters.

In one embodiment, a composition comprises rebaudioside M, rebaudiosideD and at least one polymer. In a more particular embodiment, acomposition of the present invention comprises (i) a compositioncomprising rebaudioside M and rebaudioside D and (ii) at least onepolymer. The addition of the at least one polymer increases aqueoussolubility. The polymer can be a synthetic polymer or a biopolymer. Thecomposition comprising rebaudioside M and rebaudioside D may containabout 75% to about 90% rebaudioside M and about 5% to about 25%rebaudioside D. In a more particular embodiment, the compositioncomprises about 80% to about 85% rebaudioside M and about 10% to about15% rebaudioside D. In an even more particular embodiment, thecomposition comprises about 84% rebaudioside M and about 12%rebaudioside D.

Exemplary polymers include, but are not limited to, polyethylene glycol,e.g. PEG 200, PEG 300, PEG 400, PEG 600, PEG 1000, PEG 1500, PEG 2000,PEG 3000 PEG 4000, PEG 6000, PEG 8000, PEG 10000, PEG 20000;polyvinylpyrrolidone/vinyl acetate copolymer (PVPVA); povidone, e.g.PVPK29/32; sodium carboxymethyl cellulose (SCMC) and hydroxypropylmethylcellulose (HPMC).

Exemplary biopolymers include maltodextrin (DE between 3 and 20);carrageenan (kappa, iota and lambda), pectin, e.g. Beta Pectin; modifiedfood starch, xanthan gum, acacia gum, guar gum, locust bean gum, taragum, carob bean gum, gum karaya, gum tragacanth, polydextrose andcyclodextrin (α-, β- and γ-).

In one embodiment, a composition comprises rebaudioside M, rebaudiosideD and at least one saponin. In a more particular embodiment, acomposition of the present invention comprises (i) a compositioncomprising rebaudioside M and rebaudioside D and (ii) at least onsaponin. The composition comprising rebaudioside M and rebaudioside Dmay contain about 75% to about 90% rebaudioside M and about 5% to about25% rebaudioside D. In a more particular embodiment, the compositioncomprises about 80% to about 85% rebaudioside M and about 10% to about15% rebaudioside D. In an even more particular embodiment, thecomposition comprises about 84% rebaudioside M and about 12%rebaudioside D.

Formulation with the at least one saponin increases aqueous solubility.

Saponins are glycosidic natural plant products comprising an aglyconering structure and one or more sugar moieties. The combination of thenonpolar aglycone and the water soluble sugar moiety gives saponinssurfactant properties, which allow them to form a foam when shaken in anaqueous solution.

The saponins are grouped together based on several common properties. Inparticular, saponins are surfactants which display hemolytic activityand form complexes with cholesterol. Although saponins share theseproperties, they are structurally diverse. The types of aglycone ringstructures forming the ring structure in saponins can vary greatly.Non-limiting examples of the types of aglycone ring structures insaponin for use in particular embodiments of the invention includesteroids, triterpenoids, and steroidal alkaloids. Non-limiting examplesof specific aglycone ring structures for use in particular embodimentsof the invention include soyasapogenol A, soyasapogenol B andsoyasopogenol E. The number and type of sugar moieties attached to theaglycone ring structure can also vary greatly. Non-limiting examples ofsugar moieties for use in particular embodiments of the inventioninclude glucose, galactose, glucuronic acid, xylose, rhamnose, andmethylpentose moieties. Non-limiting examples of specific saponins foruse in particular embodiments of the invention include group A acetylsaponin, group B acetyl saponin, and group E acetyl saponin. Othersaponins include quillaja extract, such as Q-Natural-200.

Saponins can be found in a large variety of plants and plant products,and are especially prevalent in plant skins and barks where they form awaxy protective coating. Several common sources of saponins includesoybeans, which have approximately 5% saponin content by dry weight,soapwort plants (Saponaria), the root of which was used historically assoap, as well as alfalfa, aloe, asparagus, grapes, chickpeas, yucca, andvarious other beans and weeds. Saponins may be obtained from thesesources by using extraction techniques well known to those of ordinaryskill in the art. A description of conventional extraction techniquescan be found in U.S. Pat. Appl. No. 2005/0123662, the disclosure ofwhich is expressly incorporated by reference.

In one embodiment, the composition of the present invention comprisesrebaudioside M, rebaudioside D and at least one carbohydrate. In anotherembodiment, the composition of the present invention comprises (i) acomposition comprising rebaudioside M and rebaudioside D and (ii) atleast one carbohydrate. The composition comprising rebaudioside M andrebaudioside D may contain about 75% to about 90% rebaudioside M andabout 5% to about 25% rebaudioside D. In a more particular embodiment,the composition comprises about 80% to about 85% rebaudioside M andabout 10% to about 15% rebaudioside D. In an even more particularembodiment, the composition comprises about 84% rebaudioside M and about12% rebaudioside D.

Formulation with the at least one carbohydrate increases watersolubility.

Exemplary carbohydrates include, but are not limited to, sucrose,fructose, glucose, erythritol, maltitol, lactitol, sorbitol, mannitol,xylitol, D-psicose, D-tagatose, leucrose, trehalose, galactose,rhamnose, cyclodextrin (e.g., α-cyclodextrin, β-cyclodextrin, andγ-cyclodextrin), ribulose, threose, arabinose, xylose, lyxose, allose,altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose,neotrehalose, palatinose or isomaltulose, erythrose, deoxyribose,gulose, idose, talose, erythrulose, xylulose, psicose, turanose, allose,cellobiose, glucosamine, mannosamine, fucose, fuculose, glucuronic acid,gluconic acid, glucono-lactone, abequose, galactosamine,xylo-oligosaccharides (xylotriose, xylobiose and the like),gentio-oligoscaccharides (gentiobiose, gentiotriose, gentiotetraose andthe like), galacto-oligosaccharides, sorbose, ketotriose(dehydroxyacetone), aldotriose (glyceraldehyde),nigero-oligosaccharides, fructooligosaccharides (kestose, nystose andthe like), maltotetraose, maltotriol, tetrasaccharides,mannan-oligosaccharides, malto-oligosaccharides (maltotriose,maltotetraose, maltopentaose, maltohexaose, maltoheptaose and the like),dextrins, lactulose, melibiose, raffinose, rhamnose, ribose, isomerizedliquid sugars such as high fructose corn/starch syrup (HFCS/HFSS) (e.g.,HFCS55, HFCS42, or HFCS90), coupling sugars, soybean oligosaccharides,glucose syrup and combinations thereof.

In one embodiment, the composition of the present invention comprisesrebaudioside M, rebaudioside D and at least one polyol. In anotherembodiment, the composition of the present invention comprises (i) acomposition comprising rebaudioside M and rebaudioside D and (ii) atleast one polyol. The composition comprising rebaudioside M andrebaudioside D may contain about 75% to about 90% rebaudioside M andabout 5% to about 25% rebaudioside D. In a more particular embodiment,the composition comprises about 80% to about 85% rebaudioside M andabout 10% to about 15% rebaudioside D. In an even more particularembodiment, the composition comprises about 84% rebaudioside M and about12% rebaudioside D.

Formulation with the at least one polyol increases water solubility.

The term “polyol”, as used herein, refers to a molecule that containsmore than one hydroxyl group. A polyol may be a diol, triol, or atetraol which contains 2, 3, and 4 hydroxyl groups respectively. Apolyol also may contain more than 4 hydroxyl groups, such as a pentaol,hexaol, heptaol, or the like, which contain 5, 6, or 7 hydroxyl groups,respectively. Additionally, a polyol also may be a sugar alcohol,polyhydric alcohol, or polyalcohol which is a reduced form ofcarbohydrate, wherein the carbonyl group (aldehyde or ketone, reducingsugar) has been reduced to a primary or secondary hydroxyl group.

Exemplary polyols include erythritol, maltitol, mannitol, sorbitol,lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerin),threitol, galactitol, palatinose, reduced isomalto-oligosaccharides,reduced xylo-oligosaccharides, reduced gentio-oligosaccharides, reducedmaltose syrup, reduced glucose syrup, and sugar alcohols or any othercarbohydrates capable of being reduced.

In one embodiment, the composition of the present invention comprisesrebaudioside M, rebaudioside D and at least one preservative. In anotherembodiment, the composition of the present invention comprises (i) acomposition comprising rebaudioside M and rebaudioside D and (ii) atleast one preservative. The composition comprising rebaudioside M andrebaudioside D may contain about 75% to about 90% rebaudioside M andabout 5% to about 25% rebaudioside D. In a more particular embodiment,the composition comprises about 80% to about 85% rebaudioside M andabout 10% to about 15% rebaudioside D. In an even more particularembodiment, the composition comprises about 84% rebaudioside M and about12% rebaudioside D.

Formulation with the at least one preservative increases watersolubility.

Exemplary preservatives include sulfites; e.g. sulfur dioxide, sodiumbisulfate and potassium hydrogen sulfite; propionates, e.g., propionicacid, calcium propionate and sodium propionate; benzoates, e.g., sodiumbenzoate and benzoic acid; sorbates, e.g., potassium sorbate, sodiumsorbate, calcium sorbate and sorbic acid; nitrites, e.g. sodium nitrite;nitrates, e.g., sodium nitrate; bacteriocins, e.g., nisin; ethanol;ozone; antienzymatics, e.g., ascorbic acid, citric acid, and metalchelating agents, e.g., ethylenediaminetetraacetic acid (EDTA).

It is also contemplated that more that the compositions described hereincan contain more than one surfactant, polymer, saponin, carbohydrate,polyol, preservative or a combination thereof.

In one embodiment, the composition of the present invention comprises(i) a composition comprising rebaudioside M and rebaudioside D and (ii)DL-α-Tocopherol methoxypolyethylene glycol succinate (TPGS). In aparticular embodiment, the composition comprising rebaudioside M andrebaudioside D may comprise about 75% to about 90% rebaudioside M byweight and about 5% to about 25% rebaudioside D by weight in a steviolglycoside mixture. In a more particular embodiment, the compositioncomprising rebaudioside M and rebaudioside D may comprise about 80% toabout 85% rebaudioside M by weight and about 10% to about 15%rebaudioside D by weight in a steviol glycoside mixture. The weightratio of the composition comprising rebaudioside M and rebaudioside D toTPGS can from about 10:1 to about 1:10, preferably from about 5:1 toabout 1:1 (w/w).

In another embodiment, the composition of the present inventioncomprises (i) a composition comprising rebaudioside M and rebaudiosideD, (ii) TPGS and (iii) SDS. In a particular embodiment, the compositioncomprising rebaudioside M and rebaudioside D may comprise about 75% toabout 90% rebaudioside M by weight and about 5% to about 25%rebaudioside D by weight in a steviol glycoside mixture. In a moreparticular embodiment, the composition comprising rebaudioside M andrebaudioside D may comprise about 80% to about 85% rebaudioside M byweight and about 10% to about 15% rebaudioside D by weight in a steviolglycoside mixture. The weight ratio of the composition comprisingrebaudioside M and rebaudioside D to TPGS and SDS can be from about 1:2to about 10:1.

In another embodiment, the composition of the present inventioncomprises (i) composition comprising rebaudioside M and rebaudioside Dand (ii) DOSS. In a particular embodiment, the composition comprisingrebaudioside M and rebaudioside D may comprise about 75% to about 90%rebaudioside M by weight and about 5% to about 25% rebaudioside D byweight in a steviol glycoside mixture. In a more particular embodiment,the composition comprising rebaudioside M and rebaudioside D comprisesabout 80% to about 85% rebaudioside M by weight and about 10% to about15% rebaudioside D by weight in a steviol glycoside mixture. The weightratio of the composition comprising rebaudioside M and rebaudioside D toDOSS can be from about 1:1 to about 20:1.

In another embodiment, the composition of the present inventioncomprises (i) a composition comprising rebaudioside M and rebaudiosideD, (ii) TPGS and (iii) DOSS. In a particular embodiment, the compositioncomprising rebaudioside M and rebaudioside D may comprise about 75% toabout 90% rebaudioside M by weight and about 5% to about 25%rebaudioside D by weight in a steviol glycoside mixture. In a moreparticular embodiment, the composition comprising rebaudioside M andrebaudioside D comprises about 80% to about 85% rebaudioside M by weightand about 10% to about 15% rebaudioside D by weight in a steviolglycoside mixture. The weight ratio of the composition comprisingrebaudioside M and rebaudioside D to TPGS and DOSS can be from about10:1 to about 1:10, preferably from about 5:1 to about 1:1 (w/w).

In another embodiment, the composition of the present inventioncomprises (i) a composition comprising rebaudioside M and rebaudiosideD, (ii) TPGS, (iii) DOSS and (iv) PVPA. In a particular embodiment, thecomposition comprising rebaudioside M and rebaudioside D may compriseabout 75% to about 90% rebaudioside M by weight and about 5% to about25% rebaudioside D by weight in a steviol glycoside mixture. In a moreparticular embodiment, the composition comprising rebaudioside M andrebaudioside D comprises about 80% to about 85% rebaudioside M by weightand about 10% to about 15% rebaudioside D by weight in a steviolglycoside mixture. The weight ratio of the composition comprisingrebaudioside M and rebaudioside D to TPGS, DOSS and PVPA can be fromabout 10:1 to about 1:10, preferably from about 5:1 to about 1:1 (w/w).

In another embodiment, the composition of the present inventioncomprises (i) a composition comprising rebaudioside M and rebaudiosideD, (ii) TPGS, (iii) DOSS and PVPK29/32. In a particular embodiment, thecomposition comprising rebaudioside M and rebaudioside D may compriseabout 75% to about 90% rebaudioside M by weight and about 5% to about25% rebaudioside D by weight in a steviol glycoside mixture. In a moreparticular embodiment, the composition comprising rebaudioside M andrebaudioside D comprises about 80% to about 85% rebaudioside M by weightand about 10% to about 15% rebaudioside D by weight in a steviolglycoside mixture. The weight ratio of the composition comprisingrebaudioside M and rebaudioside D to TPGS, DOSS and PVPK29/32 can befrom about 10:1 to about 1:10, preferably from about 5:1 to about 1:1(w/w).

In another embodiment, the composition of the present inventioncomprises (i) a composition comprising rebaudioside M and rebaudiosideD, (ii) TPGS, (iii) DOSS and HPMC. In a particular embodiment, thecomposition comprising rebaudioside M and rebaudioside D may compriseabout 75% to about 90% rebaudioside M by weight and about 5% to about25% rebaudioside D by weight in a steviol glycoside mixture. In a moreparticular embodiment, the composition comprising rebaudioside M andrebaudioside D comprises about 80% to about 85% rebaudioside M by weightand about 10% to about 15% rebaudioside D by weight in a steviolglycoside mixture. The weight ratio of the composition comprisingrebaudioside M and rebaudioside D to TPGS, DOSS and HPMC can be fromabout 10:1 to about 1:10, preferably from about 5:1 to about 1:1 (w/w).

In another embodiment, the composition of the present inventioncomprises (i) a composition comprising rebaudioside M and rebaudiosideD, (ii) Tween 20 and (iii) DOSS. In a particular embodiment, thecomposition comprising rebaudioside M and rebaudioside D may compriseabout 75% to about 90% rebaudioside M by weight and about 5% to about25% rebaudioside D by weight in a steviol glycoside mixture. In a moreparticular embodiment, the composition comprising rebaudioside M andrebaudioside D comprises about 80% to about 85% rebaudioside M by weightand about 10% to about 15% rebaudioside D by weight in a steviolglycoside mixture. The weight ratio of the composition comprisingrebaudioside M and rebaudioside D to Tween 20 and DOSS can be from canbe from about 10:1 to about 1:10, preferably from about 5:1 to about 1:1(w/w).

In another embodiment, the composition of the present inventioncomprises (i) a composition comprising rebaudioside M and rebaudiosideD, (ii) Tween 80 and (iii) DOSS. In a particular embodiment, thecomposition comprising rebaudioside M and rebaudioside D may compriseabout 75% to about 90% rebaudioside M by weight and about 5% to about25% rebaudioside D by weight in a steviol glycoside mixture. In a moreparticular embodiment, the composition comprising rebaudioside M andrebaudioside D comprises about 80% to about 85% rebaudioside M by weightand about 10% to about 15% rebaudioside D by weight in a steviolglycoside mixture. The weight ratio of the composition comprisingrebaudioside M and rebaudioside D to Tween 80 and DOSS can be from about10:1 to about 1:10, preferably from about 5:1 to about 1:1 (w/w).

In still another embodiment, the composition of the present inventioncomprises (i) a composition comprising rebaudioside M and rebaudioside Dand (ii) SDS. In a particular embodiment, the composition comprisingrebaudioside M and rebaudioside D may comprise about 75% to about 90%rebaudioside M by weight and about 5% to about 25% rebaudioside D byweight in a steviol glycoside mixture. In a more particular embodiment,the composition comprising rebaudioside M and rebaudioside D comprisesabout 80% to about 85% rebaudioside M by weight and about 10% to about15% rebaudioside D by weight in a steviol glycoside mixture. The weightratio of the composition comprising rebaudioside M and rebaudioside D toSDS can be from about 10:1 to about 1:10, preferably from about 5:1 toabout 1:1 (w/w).

In another embodiment, the composition of the present inventioncomprises (i) a composition comprising rebaudioside M and rebaudiosideD, (ii) Tween 20 and (iii) SDS. In a particular embodiment, thecomposition comprising rebaudioside M and rebaudioside D may compriseabout 75% to about 90% rebaudioside M by weight and about 5% to about25% rebaudioside D by weight in a steviol glycoside mixture. In a moreparticular embodiment, the composition comprising rebaudioside M andrebaudioside D comprises about 80% to about 85% rebaudioside M by weightand about 10% to about 15% rebaudioside D by weight in a steviolglycoside mixture.

In another embodiment, the composition of the present inventioncomprises (i) a composition comprising rebaudioside M and rebaudiosideD, (ii) Tween 80 and (iii) SDS. In a particular embodiment, thecomposition comprising rebaudioside M and rebaudioside D may compriseabout 75% to about 90% rebaudioside M by weight and about 5% to about25% rebaudioside D by weight in a steviol glycoside mixture. In a moreparticular embodiment, the composition comprising rebaudioside M andrebaudioside D comprises about 80% to about 85% rebaudioside M by weightand about 10% to about 15% rebaudioside D by weight in a steviolglycoside mixture.

In yet another embodiment, the composition of the present inventioncomprises (i) a composition comprising rebaudioside M and rebaudioside Dand (ii) polysorbate 20 (Tween 20). In a particular embodiment, thecomposition comprising rebaudioside M and rebaudioside D may compriseabout 75% to about 90% rebaudioside M by weight and about 5% to about25% rebaudioside D by weight in a steviol glycoside mixture. In a moreparticular embodiment, the composition comprising rebaudioside M andrebaudioside D comprises about 80% to about 85% rebaudioside M by weightand about 10% to about 15% rebaudioside D by weight in a steviolglycoside mixture. The weight ratio of the composition comprisingrebaudioside M and rebaudioside D to polysorbate 20 can be from about10:1 to about 1:10, preferably from about 5:1 to about 1:1 (w/w).

In one embodiment, the composition of the present invention comprises(i) a composition comprising rebaudioside M and rebaudioside D and (ii)polysorbate 80. In a particular embodiment, the composition comprisingrebaudioside M and rebaudioside D may comprise about 75% to about 90%rebaudioside M by weight and about 5% to about 25% rebaudioside D byweight in a steviol glycoside mixture. In a more particular embodiment,the composition comprising rebaudioside M and rebaudioside D comprisesabout 80% to about 85% rebaudioside M by weight and about 10% to about15% rebaudioside D by weight in a steviol glycoside mixture. The weightratio of the composition comprising rebaudioside M and rebaudioside D topolysorbate 80 can be from about 10:1 to about 1:10, preferably fromabout 5:1 to about 1:1 (w/w).

It is also contemplated that the compositions described herein cancontain more than one surfactant. In one embodiment, the compositioncontains two surfactants. In another embodiment, the compositioncontains three or more surfactants.

In one embodiment, the composition of the present invention comprises(i) a composition comprising rebaudioside M and rebaudioside D and (ii)maltodextrin. In a particular embodiment, the composition comprisingrebaudioside M and rebaudioside D may comprise about 75% to about 90%rebaudioside M by weight and about 5% to about 25% rebaudioside D byweight in a steviol glycoside mixture. In a more particular embodiment,the composition comprising rebaudioside M and rebaudioside D comprisesabout 80% to about 85% rebaudioside M by weight and about 10% to about15% rebaudioside D by weight in a steviol glycoside mixture. The weightratio of the composition comprising rebaudioside M and rebaudioside D tomaltodextrin can be from about 10:1 to about 1:10, preferably from about5:1 to about 1:1 (w/w).

In another embodiment, the composition of the present inventioncomprises (i) a composition comprising rebaudioside M and rebaudiosideD, (ii) maltodextrin and (iii) SDS. In a particular embodiment, thecomposition comprising rebaudioside M and rebaudioside D may compriseabout 75% to about 90% rebaudioside M by weight and about 5% to about25% rebaudioside D by weight in a steviol glycoside mixture. In a moreparticular embodiment, the composition comprising rebaudioside M andrebaudioside D comprises about 80% to about 85% rebaudioside M by weightand about 10% to about 15% rebaudioside D by weight in a steviolglycoside mixture. The weight ratio of the composition comprisingrebaudioside M and rebaudioside D to SDS can be from about 10:1 to about1:10, preferably from about 5:1 to about 1:1 (w/w).

In another embodiment, the composition of the present inventioncomprises (i) a composition comprising rebaudioside M an rebaudioside D,(ii) maltodextrin and (iii) polysorbate 20 (Tween 20). In a particularembodiment, the composition comprising rebaudioside M and rebaudioside Dmay comprise about 75% to about 90% rebaudioside M by weight and about5% to about 25% rebaudioside D by weight in a steviol glycoside mixture.In a more particular embodiment, the composition comprising rebaudiosideM and rebaudioside D comprises about 80% to about 85% rebaudioside M byweight and about 10% to about 15% rebaudioside D by weight in a steviolglycoside mixture. The weight ratio of the composition comprisingrebaudioside M and rebaudioside D to maltodextrin and polysorbate 20 canbe from about 10:1 to about 1:10, preferably from about 5:1 to about 1:1(w/w).

In another embodiment, the composition of the present inventioncomprises (i) a composition comprising rebaudioside M and rebaudiosideD, (ii) maltodextrin and (iii) DOSS. In a particular embodiment, thecomposition comprising rebaudioside M and rebaudioside D may compriseabout 75% to about 90% rebaudioside M by weight and about 5% to about25% rebaudioside D by weight in a steviol glycoside mixture. In a moreparticular embodiment, the composition comprising rebaudioside M andrebaudioside D comprises about 80% to about 85% rebaudioside M by weightand about 10% to about 15% rebaudioside D by weight in a steviolglycoside mixture. The weight ratio of the composition comprisingrebaudioside M and rebaudioside D to maltodextrin and DOSS can be fromabout 10:1 to about 1:10, preferably from about 5:1 to about 1:1 (w/w).

In another embodiment, the composition of the present inventioncomprises (i) a composition comprising rebaudioside M and rebaudioside Dand (ii) xanthan gum. In a particular embodiment, the compositioncomprising rebaudioside M and rebaudioside D may comprise about 75% toabout 90% rebaudioside M by weight and about 5% to about 25%rebaudioside D by weight in a steviol glycoside mixture. In a moreparticular embodiment, the composition comprising rebaudioside M andrebaudioside D comprises about 80% to about 85% rebaudioside M by weightand about 10% to about 15% rebaudioside D by weight in a steviolglycoside mixture. The weight ratio of the composition comprisingrebaudioside M and rebaudioside D to xanthan gum can be from about 10:1to about 1:10, preferably from about 5:1 to about 1:1 (w/w).

In another embodiment, the composition of the present inventioncomprises (i) a composition comprising rebaudioside M and rebaudiosideD, (ii) xanthan gum and (iii) SDS. In a particular embodiment, thecomposition comprising rebaudioside M and rebaudioside D may compriseabout 75% to about 90% rebaudioside M by weight and about 5% to about25% rebaudioside D by weight in a steviol glycoside mixture. In a moreparticular embodiment, the composition comprising rebaudioside M andrebaudioside D comprises about 80% to about 85% rebaudioside M by weightand about 10% to about 15% rebaudioside D by weight in a steviolglycoside mixture. The weight ratio of the composition comprisingrebaudioside M and rebaudioside D to xanthan gum and SDS can be fromabout 10:1 to about 1:10, preferably from about 5:1 to about 1:1 (w/w).

In another embodiment, the composition of the present inventioncomprises (i) a composition comprising rebaudioside M and rebaudiosideD, (ii) xanthan gum, (iii) SDS and (iv) PVPK29/32. In a particularembodiment, the composition comprising rebaudioside M and rebaudioside Dmay comprise about 75% to about 90% rebaudioside M by weight and about5% to about 25% rebaudioside D by weight in a steviol glycoside mixture.In a more particular embodiment, the composition comprising rebaudiosideM and rebaudioside D comprises about 80% to about 85% rebaudioside M byweight and about 10% to about 15% rebaudioside D by weight in a steviolglycoside mixture.

In still another embodiment, the composition of the present inventioncomprises (i) a composition comprising rebaudioside M and rebaudiosideD, (ii) xanthan gum and (iii) DOSS. In a particular embodiment, thecomposition comprising rebaudioside M and rebaudioside D may compriseabout 75% to about 90% rebaudioside M by weight and about 5% to about25% rebaudioside D by weight in a steviol glycoside mixture. In a moreparticular embodiment, the composition comprising rebaudioside M andrebaudioside D comprises about 80% to about 85% rebaudioside M by weightand about 10% to about 15% rebaudioside D by weight in a steviolglycoside mixture. The weight ratio of the composition comprisingrebaudioside M and rebaudioside D to xanthan gum and DOSS can be fromabout 10:1 to about 1:10, preferably from about 5:1 to about 1:1 (w/w).

In yet another embodiment, the composition of the present inventioncomprises (i) a composition comprising rebaudioside M and rebaudioside Dand (ii) carrageenan. In a particular embodiment, the compositioncomprising rebaudioside M and rebaudioside D may comprise about 75% toabout 90% rebaudioside M by weight and about 5% to about 25%rebaudioside D by weight in a steviol glycoside mixture. In a moreparticular embodiment, the composition comprising rebaudioside M andrebaudioside D comprises about 80% to about 85% rebaudioside M by weightand about 10% to about 15% rebaudioside D by weight in a steviolglycoside mixture. The weight ratio of the composition comprisingrebaudioside M and rebaudioside D to carrageenan can be from about 10:1to about 1:10, preferably from about 5:1 to about 1:1 (w/w).

In yet another embodiment, the composition of the present inventioncomprises (i) a composition comprising rebaudioside M and rebaudiosideD, (ii) carrageenan and (iii) SDS. In a particular embodiment, thecomposition comprising rebaudioside M and rebaudioside D may compriseabout 75% to about 90% rebaudioside M by weight and about 5% to about25% rebaudioside D by weight in a steviol glycoside mixture. In a moreparticular embodiment, the composition comprising rebaudioside M andrebaudioside D comprises about 80% to about 85% rebaudioside M by weightand about 10% to about 15% rebaudioside D by weight in a steviolglycoside mixture. The weight ratio of the composition comprisingrebaudioside M and rebaudioside D to carrageenan and SDS can be fromabout 10:1 to about 1:10, preferably from about 5:1 to about 1:1 (w/w).

In yet another embodiment, the composition of the present inventioncomprises (i) a composition comprising rebaudioside M and rebaudioside D(ii) carrageenan and (iii) DOSS. In a particular embodiment, thecomposition comprising rebaudioside M and rebaudioside D may compriseabout 75% to about 90% rebaudioside M by weight and about 5% to about25% rebaudioside D by weight in a steviol glycoside mixture. In a moreparticular embodiment, the composition comprising rebaudioside M andrebaudioside D comprises about 80% to about 85% rebaudioside M by weightand about 10% to about 15% rebaudioside D by weight in a steviolglycoside mixture. The weight ratio of the composition comprisingrebaudioside M and rebaudioside D to carrageenan and DOSS can be fromabout 10:1 to about 1:10, preferably from about 5:1 to about 1:1 (w/w).

In yet another embodiment, the composition of the present inventioncomprises (i) a composition comprising rebaudioside M and rebaudioside Dand (ii) beta pectin. In a particular embodiment, the compositioncomprising rebaudioside M and rebaudioside D may comprise about 75% toabout 90% rebaudioside M by weight and about 5% to about 25%rebaudioside D by weight in a steviol glycoside mixture. In a moreparticular embodiment, the composition comprising rebaudioside M andrebaudioside D comprises about 80% to about 85% rebaudioside M by weightand about 10% to about 15% rebaudioside D by weight in a steviolglycoside mixture. The weight ratio of the composition comprisingrebaudioside M and rebaudioside D to beta pectin can be from about 10:1to about 1:10, preferably from about 5:1 to about 1:1 (w/w).

In yet another embodiment, the composition of the present inventioncomprises (i) a composition comprising rebaudioside M and rebaudiosideD, (ii) beta pectin and (iii) SDS. In a particular embodiment, thecomposition comprising rebaudioside M and rebaudioside D may compriseabout 75% to about 90% rebaudioside M by weight and about 5% to about25% rebaudioside D by weight in a steviol glycoside mixture. In a moreparticular embodiment, the composition comprising rebaudioside M andrebaudioside D comprises about 80% to about 85% rebaudioside M by weightand about 10% to about 15% rebaudioside D by weight in a steviolglycoside mixture. The weight ratio of the composition comprisingrebaudioside M and rebaudioside D to beta pectin and SDS can be fromabout 10:1 to about 1:10, preferably from about 5:1 to about 1:1 (w/w).

In yet another embodiment, the composition of the present inventioncomprises (i) a composition comprising rebaudioside M and rebaudioside Dand (ii) modified food starch. In a particular embodiment, thecomposition comprising rebaudioside M and rebaudioside D may compriseabout 75% to about 90% rebaudioside M by weight and about 5% to about25% rebaudioside D by weight in a steviol glycoside mixture. In a moreparticular embodiment, the composition comprising rebaudioside M andrebaudioside D comprises about 80% to about 85% rebaudioside M by weightand about 10% to about 15% rebaudioside D by weight in a steviolglycoside mixture. The weight ratio of the composition comprisingrebaudioside M and rebaudioside D to modified food starch can be fromabout 10:1 to about 1:10, preferably from about 5:1 to about 1:1 (w/w).

In yet another embodiment, the composition of the present inventioncomprises (i) a composition comprising rebaudioside M and rebaudiosideD, (ii) modified food starch and (iii) SDS. In a particular embodiment,the composition comprising rebaudioside M and rebaudioside D maycomprise about 75% to about 90% rebaudioside M by weight and about 5% toabout 25% rebaudioside D by weight in a steviol glycoside mixture. In amore particular embodiment, the composition comprising rebaudioside Mand rebaudioside D comprises about 80% to about 85% rebaudioside M byweight and about 10% to about 15% rebaudioside D by weight in a steviolglycoside mixture. The weight ratio of the composition comprisingrebaudioside M and rebaudioside D to modified food starch and SDS can befrom about 10:1 to about 1:10, preferably from about 5:1 to about 1:1(w/w).

In yet another embodiment, the composition of the present inventioncomprises (i) a composition comprising rebaudioside M and rebaudiosideD, (ii) modified food starch and (iii) DOSS. In a particular embodiment,the composition comprising rebaudioside M and rebaudioside D maycomprise about 75% to about 90% rebaudioside M by weight and about 5% toabout 25% rebaudioside D by weight in a steviol glycoside mixture. In amore particular embodiment, the composition comprising rebaudioside Mand rebaudioside D comprises about 80% to about 85% rebaudioside M byweight and about 10% to about 15% rebaudioside D by weight in a steviolglycoside mixture. The weight ratio of the composition comprisingrebaudioside M and rebaudioside D to modified food starch and DOSS canbe from about 10:1 to about 1:10, preferably from about 5:1 to about 1:1(w/w).

In yet another embodiment, the composition of the present inventioncomprises (i) a composition comprising rebaudioside M and rebaudioside Dand (ii) acacia gum. In a particular embodiment, the compositioncomprising rebaudioside M and rebaudioside D may comprise about 75% toabout 90% rebaudioside M by weight and about 5% to about 25%rebaudioside D by weight in a steviol glycoside mixture. In a moreparticular embodiment, the composition comprising rebaudioside M andrebaudioside D comprises about 80% to about 85% rebaudioside M by weightand about 10% to about 15% rebaudioside D by weight in a steviolglycoside mixture. The weight ratio of the composition comprisingrebaudioside M and rebaudioside D to acacia gum can be from about 10:1to about 1:10, preferably from about 5:1 to about 1:1 (w/w).

In yet another embodiment, the composition of the present inventioncomprises (i) a composition comprising rebaudioside M and rebaudiosideD, (ii) acacia gum and (iii) DOSS. In a particular embodiment, thecomposition comprising rebaudioside M and rebaudioside D may compriseabout 75% to about 90% rebaudioside M by weight and about 5% to about25% rebaudioside D by weight in a steviol glycoside mixture. In a moreparticular embodiment, the composition comprising rebaudioside M andrebaudioside D comprises about 80% to about 85% rebaudioside M by weightand about 10% to about 15% rebaudioside D by weight in a steviolglycoside mixture. The weight ratio of the composition comprisingrebaudioside M and rebaudioside D to acacia gum and DOSS can be fromabout 10:1 to about 1:10, preferably from about 5:1 to about 1:1 (w/w).

In yet another embodiment, the composition of the present inventioncomprises (i) a composition comprising rebaudioside M and rebaudioside Dand (ii) povidone. In a particular embodiment, the compositioncomprising rebaudioside M and rebaudioside D may comprise about 75% toabout 90% rebaudioside M by weight and about 5% to about 25%rebaudioside D by weight in a steviol glycoside mixture. In a moreparticular embodiment, the composition comprising rebaudioside M andrebaudioside D comprises about 80% to about 85% rebaudioside M by weightand about 10% to about 15% rebaudioside D by weight in a steviolglycoside mixture. The weight ratio of the composition comprisingrebaudioside M and rebaudioside D to povidone can be from about 10:1 toabout 1:10, preferably from about 5:1 to about 1:1 (w/w).

In yet another embodiment, the composition of the present inventioncomprises (i) a composition comprising rebaudioside M and rebaudiosideD, (ii) povidone and (iii) DOSS. In a particular embodiment, thecomposition comprising rebaudioside M and rebaudioside D may compriseabout 75% to about 90% rebaudioside M by weight and about 5% to about25% rebaudioside D by weight in a steviol glycoside mixture. In a moreparticular embodiment, the composition comprising rebaudioside M andrebaudioside D comprises about 80% to about 85% rebaudioside M by weightand about 10% to about 15% rebaudioside D by weight in a steviolglycoside mixture. The weight ratio of the composition comprisingrebaudioside M and rebaudioside D to povidone and DOSS can be from about10:1 to about 1:10, preferably from about 5:1 to about 1:1 (w/w).

In yet another embodiment, the composition of the present inventioncomprises (i) a composition comprising rebaudioside M and rebaudioside Dand (ii) polyethylene glycol (PEG). In a particular embodiment, thecomposition comprising rebaudioside M and rebaudioside D may compriseabout 75% to about 90% rebaudioside M by weight and about 5% to about25% rebaudioside D by weight in a steviol glycoside mixture. In a moreparticular embodiment, the composition comprising rebaudioside M andrebaudioside D comprises about 80% to about 85% rebaudioside M by weightand about 10% to about 15% rebaudioside D by weight in a steviolglycoside mixture. The weight ratio of the composition comprisingrebaudioside M and rebaudioside D to PEG can be from about 10:1 to about1:10, preferably from about 5:1 to about 1:1 (w/w).

In yet another embodiment, the composition of the present inventioncomprises (i) a composition comprising rebaudioside M and rebaudiosideD, (ii) polyethylene glycol (PEG) and (iii) SDS. In a particularembodiment, the composition comprising rebaudioside M and rebaudioside Dmay comprise about 75% to about 90% rebaudioside M by weight and about5% to about 25% rebaudioside D by weight in a steviol glycoside mixture.In a more particular embodiment, the composition comprising rebaudiosideM and rebaudioside D comprises about 80% to about 85% rebaudioside M byweight and about 10% to about 15% rebaudioside D by weight in a steviolglycoside mixture. The weight ratio of the composition comprisingrebaudioside M and rebaudioside D to polyethylene glycol and SDS can befrom about 10:1 to about 1:10, preferably from about 5:1 to about 1:1(w/w).

In yet another embodiment, the composition of the present inventioncomprises (i) a composition comprising rebaudioside M and rebaudiosideD, (ii) polyethylene glycol (PEG) and (iii) polyvinylpyrrolidone/vinylacetate copolymer (PVPVA). In a particular embodiment, the compositioncomprising rebaudioside M and rebaudioside D may comprise about 75% toabout 90% rebaudioside M by weight and about 5% to about 25%rebaudioside D by weight in a steviol glycoside mixture. In a moreparticular embodiment, the rebaudioside M composition comprises about80% to about 85% rebaudioside M by weight and about 10% to about 15%rebaudioside D by weight in a steviol glycoside mixture. The weightratio of the composition comprising rebaudioside M and rebaudioside D topolyethylene glycol (PEG) and polyvinylpyrrolidone/vinyl acetatecopolymer (PVPVA) can be from about 10:1 to about 1:10, preferably fromabout 5:1 to about 1:1 (w/w).

In yet another embodiment, the composition of the present inventioncomprises (i) a composition comprising rebaudioside M and rebaudioside Dand (ii) γ-cyclodextrin. In a particular embodiment, the compositioncomprising rebaudioside M and rebaudioside D may comprise about 75% toabout 90% rebaudioside M by weight and about 5% to about 25%rebaudioside D by weight in a steviol glycoside mixture. In a moreparticular embodiment, the composition comprising rebaudioside M andrebaudioside D comprises about 80% to about 85% rebaudioside M by weightand about 10% to about 15% rebaudioside D by weight in a steviolglycoside mixture. The weight ratio of the composition comprisingrebaudioside M and rebaudioside D to γ-cyclodextrin can be from about10:1 to about 1:10, preferably from about 5:1 to about 1:1 (w/w).

In yet another embodiment, the composition of the present inventioncomprises (i) a composition comprising rebaudioside M and rebaudiosideD, (ii) γ-cyclodextrin and (iii) SDS. In a particular embodiment, thecomposition comprising rebaudioside M and rebaudioside D may compriseabout 75% to about 90% rebaudioside M by weight and about 5% to about25% rebaudioside D by weight in a steviol glycoside mixture. In a moreparticular embodiment, the composition comprising rebaudioside M andrebaudioside D comprises about 80% to about 85% rebaudioside M by weightand about 10% to about 15% rebaudioside D by weight in a steviolglycoside mixture. The weight ratio of the composition comprisingrebaudioside M and rebaudioside D to γ-cyclodextrin and SDS can be fromabout 10:1 to about 1:10, preferably from about 5:1 to about 1:1 (w/w).

In yet another embodiment, the composition of the present inventioncomprises (i) a composition comprising rebaudioside M and rebaudiosideD, (ii) γ-cyclodextrin and (iii) DOSS. In a particular embodiment, thecomposition comprising rebaudioside M and rebaudioside D may compriseabout 75% to about 90% rebaudioside M by weight and about 5% to about25% rebaudioside D by weight in a steviol glycoside mixture. In a moreparticular embodiment, the composition comprising rebaudioside M andrebaudioside D comprises about 80% to about 85% rebaudioside M by weightand about 10% to about 15% rebaudioside D by weight in a steviolglycoside mixture. The weight ratio of the composition comprisingrebaudioside M and rebaudioside D to γ-cyclodextrin and DOSS can be fromabout 10:1 to about 1:10, preferably from about 5:1 to about 1:1 (w/w).

In yet another embodiment, the composition of the present inventioncomprises (i) a composition comprising rebaudioside M and rebaudiosideD, (ii) γ-cyclodextrin and (iii) polysorbate 20 (Tween 20). In aparticular embodiment, the composition comprising rebaudioside M andrebaudioside D may comprise about 75% to about 90% rebaudioside M byweight and about 5% to about 25% rebaudioside D by weight in a steviolglycoside mixture. In a more particular embodiment, the compositioncomprising rebaudioside M and rebaudioside D comprises about 80% toabout 85% rebaudioside M by weight and about 10% to about 15%rebaudioside D by weight in a steviol glycoside mixture. The weightratio of the composition comprising rebaudioside M and rebaudioside D toγ-cyclodextrin and polysorbate 20 can be from about 10:1 to about 1:10,preferably from about 5:1 to about 1:1 (w/w).

In yet another embodiment, the composition of the present inventioncomprises (i) a composition comprising rebaudioside M and rebaudioside Dand (ii) sodium carboxymethyl cellulose (SCMC). In a particularembodiment, the composition comprising rebaudioside M and rebaudioside Dmay comprise about 75% to about 90% rebaudioside M by weight and about5% to about 25% rebaudioside D by weight in a steviol glycoside mixture.In a more particular embodiment, the composition comprising rebaudiosideM and rebaudioside D comprises about 80% to about 85% rebaudioside M byweight and about 10% to about 15% rebaudioside D by weight in a steviolglycoside mixture. The weight ratio of the composition comprisingrebaudioside M and rebaudioside D to SCMC can be from about 10:1 toabout 1:10, preferably from about 5:1 to about 1:1 (w/w).

In yet another embodiment, the composition of the present inventioncomprises (i) a composition comprising rebaudioside M and rebaudiosideD, (ii) SCMC and (iii) TPGS. In a particular embodiment, the compositioncomprising rebaudioside M and rebaudioside D may comprise about 75% toabout 90% rebaudioside M by weight and about 5% to about 25%rebaudioside D by weight in a steviol glycoside mixture. In a moreparticular embodiment, the composition comprising rebaudioside M andrebaudioside D comprises about 80% to about 85% rebaudioside M by weightand about 10% to about 15% rebaudioside D by weight in a steviolglycoside mixture. The weight ratio of the composition comprisingrebaudioside M and rebaudioside D to SCMC and TPGS can be from about10:1 to about 1:10, preferably from about 5:1 to about 1:1 (w/w).

In yet another embodiment, the composition of the present inventioncomprises (i) a composition comprising rebaudioside M and rebaudiosideD, (ii) TPGS, (iii) SCMC and (iv) acacia gum. In a particularembodiment, the composition comprising rebaudioside M and rebaudioside Dmay comprise about 75% to about 90% rebaudioside M by weight and about5% to about 25% rebaudioside D by weight in a steviol glycoside mixture.In a more particular embodiment, the composition comprising rebaudiosideM and rebaudioside D comprises about 80% to about 85% rebaudioside M byweight and about 10% to about 15% rebaudioside D by weight in a steviolglycoside mixture.

In yet another embodiment, the composition of the present inventioncomprises (i) a composition comprising rebaudioside M and rebaudiosideD, (ii) TPGS, (iii) Acacia gum and (iv) Tween80. In a particularembodiment, the composition comprising rebaudioside M and rebaudioside Dmay comprise about 75% to about 90% rebaudioside M by weight and about5% to about 25% rebaudioside D by weight in a steviol glycoside mixture.In a more particular embodiment, the composition comprising rebaudiosideM and rebaudioside D comprises about 80% to about 85% rebaudioside M byweight and about 10% to about 15% rebaudioside D by weight in a steviolglycoside mixture.

In yet another embodiment, the composition of the present inventioncomprises (i) a composition comprising rebaudioside M and rebaudiosideD, (ii) SCMC and (iii) SDS. In a particular embodiment, the compositioncomprising rebaudioside M and rebaudioside D may comprise about 75% toabout 90% rebaudioside M by weight and about 5% to about 25%rebaudioside D by weight in a steviol glycoside mixture. In a moreparticular embodiment, the composition comprising rebaudioside M andrebaudioside D comprises about 80% to about 85% rebaudioside M by weightand about 10% to about 15% rebaudioside D by weight in a steviolglycoside mixture. The weight ratio of the composition comprisingrebaudioside M and rebaudioside D to SCMC and SDS can be from about 10:1to about 1:10, preferably from about 5:1 to about 1:1 (w/w).

In yet another embodiment, the composition of the present inventioncomprises (i) a composition comprising rebaudioside M and rebaudioside Dand (ii) polyvinylpyrrolidone/vinyl acetate (PVPVA). In a particularembodiment, the composition comprising rebaudioside M and rebaudioside Dmay comprise about 75% to about 90% rebaudioside M by weight and about5% to about 25% rebaudioside D by weight in a steviol glycoside mixture.In a more particular embodiment, the composition comprising rebaudiosideM and rebaudioside D comprises about 80% to about 85% rebaudioside M byweight and about 10% to about 15% rebaudioside D by weight in a steviolglycoside mixture. The weight ratio of the composition comprisingrebaudioside M and rebaudioside D to PVPVA can be from about 10:1 toabout 1:10, preferably from about 5:1 to about 1:1 (w/w).

In yet another embodiment, the composition of the present inventioncomprises (i) a composition comprising rebaudioside M and rebaudiosideD, (ii) PVPVA and (iii) SDS. In a particular embodiment, the compositioncomprising rebaudioside M and rebaudioside D may comprise about 75% toabout 90% rebaudioside M by weight and about 5% to about 25%rebaudioside D by weight in a steviol glycoside mixture. In a moreparticular embodiment, the composition comprising rebaudioside M andrebaudioside D comprises about 80% to about 85% rebaudioside M by weightand about 10 to about 15% rebaudioside D by weight in a steviolglycoside mixture. The weight ratio of the composition comprisingrebaudioside M and rebaudioside D to PVPVA and SDS can be from about10:1 to about 1:10, preferably from about 5:1 to about 1:1 (w/w).

In yet another embodiment, the composition of the present inventioncomprises (i) a composition comprising rebaudioside M and rebaudiosideD, (ii) PVPVA and (iii) DOSS. In a particular embodiment, thecomposition comprising rebaudioside M and rebaudioside D may compriseabout 75% to about 90% rebaudioside M by weight and about 5% to about25% rebaudioside D by weight in a steviol glycoside mixture. In a moreparticular embodiment, the composition comprising rebaudioside M andrebaudioside D comprises about 80% to about 85% rebaudioside M by weightand about 10% to about 15% rebaudioside D by weight in a steviolglycoside mixture. The weight ratio of the composition comprisingrebaudioside M and rebaudioside D to PVPVA and DOSS can be from about10:1 to about 1:10, preferably from about 5:1 to about 1:1 (w/w).

In yet another embodiment, the composition of the present inventioncomprises (i) a composition comprising rebaudioside M and rebaudioside Dand (ii) hydroxypropyl methylcellulose (HPMC). In a particularembodiment, the composition comprising rebaudioside M and rebaudioside Dmay comprise about 75% to about 90% rebaudioside M by weight and about5% to about 25% rebaudioside D by weight in a steviol glycoside mixture.In a more particular embodiment, the composition comprising rebaudiosideM and rebaudioside D comprises about 80% to about 85% rebaudioside M byweight and about 10% to about 15% rebaudioside D by weight in a steviolglycoside mixture. The weight ratio of the composition comprisingrebaudioside M and rebaudioside D to HPMC can be from about 10:1 toabout 1:10, preferably from about 5:1 to about 1:1 (w/w).

In yet another embodiment, the composition of the present inventioncomprises (i) a composition comprising rebaudioside M and rebaudiosideD, (ii) HPMC and (iii) SDS. In a particular embodiment, the compositioncomprising rebaudioside M and rebaudioside D may comprise about 75% toabout 90% rebaudioside M by weight and about 5% to about 25%rebaudioside D by weight in a steviol glycoside mixture. In a moreparticular embodiment, the composition comprising rebaudioside M andrebaudioside D comprises about 80% to about 85% rebaudioside M by weightand about 10% to about 15% rebaudioside D by weight in a steviolglycoside mixture. The weight ratio of the composition comprisingrebaudioside M and rebaudioside D to HPMC and SDS can be from about 10:1to about 1:10, preferably from about 5:1 to about 1:1 (w/w).

In yet another embodiment, the composition of the present inventioncomprises (i) a composition comprising rebaudioside M and rebaudiosideD, (ii) HPMC and (iii) DOSS. In a particular embodiment, the compositioncomprising rebaudioside M and rebaudioside D may comprise about 75% toabout 90% rebaudioside M by weight and about 5% to about 25%rebaudioside D by weight in a steviol glycoside mixture. In a moreparticular embodiment, the composition comprising rebaudioside M andrebaudioside D comprises about 80% to about 85% rebaudioside M by weightand about 10% to about 15% rebaudioside D by weight in a steviolglycoside mixture. The weight ratio of the composition comprisingrebaudioside M and rebaudioside D to HPMC and DOSS can be from about10:1 to about 1:10, preferably from about 5:1 to about 1:1 (w/w).

In one embodiment, a composition of the present invention comprises (i)a composition comprising rebaudioside M and rebaudioside D and (ii) asaponin. In a particular embodiment, the composition comprisingrebaudioside M and rebaudioside D may comprise about 75% to about 90%rebaudioside M by weight and about 5% to about 25% rebaudioside D byweight in a steviol glycoside mixture. In a more particular embodiment,the composition comprising rebaudioside M and rebaudioside D comprisesabout 80% to about 85% rebaudioside M by weight and about 10% to about15% rebaudioside D by weight in a steviol glycoside mixture. Thecomposition comprising rebaudioside M and rebaudioside D to saponin canbe present in the composition in an weight ratio from can be from about10:1 to about 1:10, preferably from about 5:1 to about 1:1 (w/w).

In another embodiment, a composition of the present invention comprises(i) a composition comprising rebaudioside M and rebaudioside D, (ii) asaponin and (iii) SDS. In a particular embodiment, the compositioncomprising rebaudioside M and rebaudioside D may comprise about 75% toabout 90% rebaudioside M by weight and about 5% to about 25%rebaudioside D by weight in a steviol glycoside mixture. In a moreparticular embodiment, the rebaudioside M composition comprises about80% to about 85% rebaudioside M by weight and about 10% to about 15%rebaudioside D by weight in a steviol glycoside mixture. The weightratio of the composition comprising rebaudioside M and rebaudioside D tosaponin and SDS can be from about 10:1 to about 1:10, preferably fromabout 5:1 to about 1:1 (w/w).

In another embodiment, a composition of the present invention comprises(i) a composition comprising rebaudioside M and rebaudioside D, (ii) asaponin and (iii) DOSS. In a particular embodiment, the compositioncomprising rebaudioside M and rebaudioside D may comprise about 75% toabout 90% rebaudioside M by weight and about 5% to about 25%rebaudioside D by weight in a steviol glycoside mixture. In a moreparticular embodiment, the composition comprising rebaudioside M andrebaudioside D comprises about 80% to about 85% rebaudioside M by weightand about 10% to about 15% rebaudioside D by weight in a steviolglycoside mixture. The weight ratio of the composition comprisingrebaudioside M and rebaudioside D to saponin and DOSS can be from about10:1 to about 1:10, preferably from about 5:1 to about 1:1 (w/w).

In another embodiment, a composition of the present invention comprises(i) a composition comprising rebaudioside M and rebaudioside D, (ii) asaponin and (iii) maltodextrin. In a particular embodiment, thecomposition comprising rebaudioside M and rebaudioside D may compriseabout 75% to about 90% rebaudioside M by weight and about 5% to about25% rebaudioside D by weight in a steviol glycoside mixture. In a moreparticular embodiment, the composition comprising rebaudioside M andrebaudioside D comprises about 80% to about 85% rebaudioside M by weightand about 10% to about 15% rebaudioside D by weight in a steviolglycoside mixture. The weight ratio of the composition comprisingrebaudioside M and rebaudioside D to saponin and maltodextrin can befrom about 10:1 to about 1:10, preferably from about 5:1 to about 1:1(w/w).

In another embodiment, a composition of the present invention comprises(i) a composition comprising rebaudioside M and rebaudioside D and (ii)potassium sorbate. In a particular embodiment, the compositioncomprising rebaudioside M and rebaudioside D may comprise about 75% toabout 90% rebaudioside M by weight and about 5% to about 25%rebaudioside D by weight in a steviol glycoside mixture. In a moreparticular embodiment, the composition comprising rebaudioside M andrebaudioside D comprises about 80% to about 85% rebaudioside M by weightand about 10% to about 15% rebaudioside D by weight in a steviolglycoside mixture.

In another embodiment, a composition of the present invention comprises(i) a composition comprising rebaudioside M and rebaudioside D and (ii)sucrose. In a particular embodiment, the composition comprisingrebaudioside M and rebaudioside D may comprise about 75% to about 90%rebaudioside M by weight and about 5% to about 25% rebaudioside D byweight in a steviol glycoside mixture. In a more particular embodiment,the composition comprising rebaudioside M and rebaudioside D comprisesabout 80% to about 85% rebaudioside M by weight and about 10% to about15% rebaudioside D by weight in a steviol glycoside mixture.

In another embodiment, a composition of the present invention comprises(i) a composition comprising rebaudioside M and rebaudioside D and (ii)glucose. In a particular embodiment, the composition comprisingrebaudioside M and rebaudioside D may comprise about 75% to about 90%rebaudioside M by weight and about 5% to about 25% rebaudioside D byweight in a steviol glycoside mixture. In a more particular embodiment,the composition comprising rebaudioside M and rebaudioside D comprisesabout 80% to about 85% rebaudioside M by weight and about 10% to about15% rebaudioside D by weight in a steviol glycoside mixture.

The compositions, described above, exhibit increased water solubilitywhen they are prepared via spray-drying. The compositions can beprepared by:

-   -   (i) heating a mixture comprising (a) water, (b) a composition        comprising rebaudioside M and rebaudioside D and (c) at least        one additive selected from a surfactant, polymer, saponin,        carbohydrate, polyol, preservative or a combination thereof;    -   (ii) maintaining the mixture at a temperature for a period of        time to provide a concentrated solution, and    -   (iii) spray-drying the concentrated solution to provide a        spray-dried composition with improved water solubility.

In one embodiment, the composition comprises about 75% to about 90%rebaudioside M and about 5% to about 25% rebaudioside D. In a moreparticular embodiment, the composition comprises about 80% to about 85%rebaudioside M and about 10% to about 15% rebaudioside D. In an evenmore particular embodiment, the composition comprises about 84%rebaudioside M and about 12% rebaudioside D.

The mixture can be subject to gradient or step-wise heating to atemperature between about 70° C. to about 100° C., such as, for example,from about 80° C. to about 90° C.

The duration and maintenance of heating can vary from about 10 minutesto 2 days, so long as the heating provides a concentrated solutionsuitable for spray-drying. Suitable durations of heating include, forexample, from about 30 minutes to about 1 day, from about 1 hour toabout 12 hours, from about 1 hour to about 6 hours, from about 1 hour toabout 3 hours and from about 1 hour to about 2 hours. In a particularembodiment, the mixture is heated for about 1 hour.

Optionally, the temperature of the concentrated solution can be cooledprior to spray-drying. In such embodiments, the temperature can belowered about 10° C. or more.

The heating, maintaining and, optionally, cooling steps provide aconcentrated solution. The concentrated solution is then maintained at atemperature from about 80° C. to about 90° C. for spray-drying. In anexemplary embodiment, a laboratory spray-drier can be used and operatedfrom about 120° C. to about 150° C. inlet temperature and from about 75°C. to about 120° C. outlet temperature.

The at least one additive selected from surfactant, polymer, saponin,carbohydrate, polyol or preservative can be any of those listed above.Particularly desirable additives that provide superior water solubilityinclude a mixture of xanthan gum, SDS, PVPK29/39; maltodextrin;potassium sorbate; sucrose and glucose.

In a more particular embodiment, a method for preparing the spray-driedcompositions with improved aqueous solubility comprises:

-   -   (i) heating a mixture comprising (a) water, (b) a composition        comprising rebaudioside M and rebaudioside D and (c) at least        one additive selected from a surfactant, polymer, saponin,        carbohydrate, polyol or preservative or a combination thereof to        about 80° C. to 90° C.;    -   (ii) maintaining the mixture at a temperature of about 80° C. to        about 90° C. for a period of time to provide a concentrated        solution, and    -   (iii) spray-drying the concentrated solution to provide a        spray-dried composition with improved water solubility.

The compositions described above exhibit improved aqueous solubilitycompared to the corresponding composition that does not contain the atleast one surfactant, polymer, saponin or combination thereof. Inpreferred embodiments, the compositions have a water solubility of about0.3% (w/w) or greater, such as, for example, from about 0.3% to about5%. In a more particular embodiment, the composition has a watersolubility from about 0.3% to about 4%, from about 0.3% to about 3%,from about 0.3% to about 2% or from about 0.3% to about 1%. Thecomposition may have a water solubility of about 0.3%, about 0.4%, about0.5%, about 0.6%, about 0.7%, about 0.8%, about 0.9% or about 1.0%,about 1.1%, about 1.2%, about 1.3%, about 1.4%, about 1.5%, about 1.6%,about 1.7%, about 1.8%, about 1.9% or about 2.0%.

In certain embodiments, the compositions of the present invention can bedissolved in a concentration from about 0.3%-0.6% and remain soluble(i.e. have turbidity measurement about 4 NTUs) for greater than about 1hour, such as, for example, greater than about 2 hours, greater thanabout 3 hours, greater than about 4 hours, greaterh than about 5 hours,greater than about 6 hours, greater than about 7 hours, greater thanabout 8 hours, greater than about 9 hours, greater than about 10 hours,greater than about 15 hours, greater than about 20 hours or greater thanabout 24 hours. In a particular embodiment, the compositions remaindissolved at a concentration of 0.3%-0.4% for about 1 day or longer,about 1 week or longer or about 2 weeks or longer.

IV. Rebaudioside M Compositions and Methods of Making the Same

“Rebaudioside M composition,” as used herein, refers to a compositiondescribed in sections I-III, above. More particularly, rebaudioside Mcompositions include (i) disordered crystalline compositions comprisingrebaudioside M and rebaudioside D, (ii) spray-dried compositionscomprising rebaudioside M, rebaudioside D and steviol glycoside mixturesand/or rebaudioside B and/or NSF-02 and (iii) compositions comprisingrebaudioside M, rebaudioside D and at least one surfactant, polymer,saponin, carbohydrate, polyol, preservative or a combination thereof.Each of these categories of rebaudioside M compositions can furtherinclude additional substances, for example, functional ingredientsand/or additives.

“Sweetenable composition,” as used herein, means a substance that isdesirable to sweeten, including ingested substances and substances thatare contacted with the mouth but not eaten or swallowed. Sweetenablecompositions may be unsweetened, i.e. lack any sweetener component, orsweetened, i.e. already contain a sweetener component.

“Sweetened composition,” as used herein, means substances that containboth a sweetenable composition and a sweetener or rebaudioside Mcomposition.

For example, a beverage with no sweetener component is a type ofsweetenable composition. A rebaudioside M composition can be added tothe unsweetened beverage, thereby providing a sweetened beverage. Thesweetened beverage is a type of sweetened composition.

In another example, a beverage that contains a non-rebaudioside Msweetener is a type of sweetenable composition. A rebaudioside Mcomposition of the present invention can be added to a beverage thatcontains a non-rebaudioside M sweetener, thereby providing a sweetenedbeverage. The sweetened beverage is a type of sweetened composition.

A. Sweeteners

In some embodiments, rebaudioside M compositions may further contain oneor more additional sweeteners. The additional sweetener can be any typeof sweetener, for example, a natural, non-natural, or syntheticsweetener. In at least one embodiment, the at least one additionalsweetener is chosen from natural sweeteners other than Steviasweeteners. In another embodiment, the at least one additional sweeteneris chosen from synthetic high potency sweeteners.

For example, the at least one additional sweetener may be a carbohydratesweetener. Non-limiting examples of suitable carbohydrate sweetenersinclude sucrose, fructose, glucose, erythritol, maltitol, lactitol,sorbitol, mannitol, xylitol, D-psicose, D-tagatose, leucrose, trehalose,galactose, rhamnose, cyclodextrin (e.g., α-cyclodextrin, β-cyclodextrin,and γ-cyclodextrin), ribulose, threose, arabinose, xylose, lyxose,allose, altrose, mannose, idose, lactose, maltose, invert sugar,isotrehalose, neotrehalose, palatinose or isomaltulose, erythrose,deoxyribose, gulose, idose, talose, erythrulose, xylulose, psicose,turanose, allose, cellobiose, glucosamine, mannosamine, fucose,fuculose, glucuronic acid, gluconic acid, glucono-lactone, abequose,galactosamine, xylo-oligosaccharides (xylotriose, xylobiose and thelike), gentio-oligoscaccharides (gentiobiose, gentiotriose,gentiotetraose and the like), galacto-oligosaccharides, sorbose,ketotriose (dehydroxyacetone), aldotriose (glyceraldehyde),nigero-oligosaccharides, fructooligosaccharides (kestose, nystose andthe like), maltotetraose, maltotriol, tetrasaccharides,mannan-oligosaccharides, malto-oligosaccharides (maltotriose,maltotetraose, maltopentaose, maltohexaose, maltoheptaose and the like),dextrins, lactulose, melibiose, raffinose, rhamnose, ribose, isomerizedliquid sugars such as high fructose corn/starch syrup (HFCS/HFSS) (e.g.,HFCS55, HFCS42, or HFCS90), coupling sugars, soybean oligosaccharides,glucose syrup and combinations thereof.

In other embodiments, the additional sweetener is a carbohydratesweetener selected from the group consisting of glucose, fructose,sucrose, D-psicose and combinations thereof.

In yet other embodiments, the at least one additional sweetener is asynthetic sweetener. As used herein, the phrase “synthetic sweetener”refers to any composition which is not found naturally in nature andcharacteristically has a sweetness potency greater than sucrose,fructose, or glucose, yet has less calories. Non-limiting examples ofsynthetic high-potency sweeteners suitable for embodiments of thisdisclosure include sucralose, potassium acesulfame, acesulfame acid andsalts thereof, aspartame, alitame, saccharin and salts thereof,neohesperidin dihydrochalcone, cyclamate, cyclamic acid and saltsthereof, neotame, advantame, glucosylated steviol glycosides (GSGs) andcombinations thereof. The synthetic sweetener is present in therebaudioside M composition in an amount effective to provide aconcentration from about 0.3 ppm to about 3,500 ppm when present in asweetened composition, such as, for example, a beverage.

In still other embodiments, the additional sweetener can be a naturalhigh potency sweetener. Suitable natural high potency sweeteners includemogroside IV, mogroside V, mogroside VI, iso-mogroside V, grosmomoside,neomogroside, Luo Han Guo sweetener, siamenoside, monatin and its salts(monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts,thaumatin, monellin, mabinlin, brazzein, hernandulcin, phyllodulcin,glycyphyllin, phloridzin, trilobatin, baiyunoside, osladin, polypodosideA, pterocaryoside A, pterocaryoside B, mukurozioside, phlomisoside I,periandrin I, abrusoside A, steviolbioside and cyclocarioside I. Thenatural high potency sweetener can be provided as a pure compound or,alternatively, as part of an extract. For example, rebaudioside A can beprovided as a sole compound or as part of a Stevia extract. The naturalhigh potency sweetener is present in the rebaudioside M composition inan amount effective to provide a concentration from about 0.1 ppm toabout 3,000 ppm when present in a sweetened composition, such as, forexample, a beverage.

The rebaudioside M compositions can be customized to obtain a desiredcalorie content. In one embodiment, the rebaudioside M composition is“full-calorie”, such that the composition imparts the desired sweetnesswhen added to a sweetenable composition (such as, for example, abeverage) and the sweetened composition has about 120 calories per 8 ozserving.

In another embodiment, the rebaudioside M composition is “mid-calorie”,such that the composition imparts the desired sweetness when added to asweetenable composition (such as, for example, as beverage) and lessthan about 60 calories per 8 oz serving.

In another embodiment, the rebaudioside M composition is “low-calorie”,such that the composition imparts the desired sweetness when added to asweetenable composition (such as, for example, as beverage) and thesweetened composition has less than about 40 calories per 8 oz serving.

In yet other embodiments, the rebaudioside M composition can be“zero-calorie”, such that the composition imparts the desired sweetnesswhen added to a sweetenable composition (such as, for example, abeverage) and the sweetened composition has less than about 5 caloriesper 8 oz. serving.

B. Additives

The rebaudioside M compositions of the present invention exhibit canoptionally include additional additives, detailed herein below. In someembodiments, the rebaudioside M composition contains additivesincluding, but not limited to, carbohydrates, polyols, amino acids andtheir corresponding salts, poly-amino acids and their correspondingsalts, sugar acids and their corresponding salts, nucleotides, organicacids, inorganic acids, organic salts including organic acid salts andorganic base salts, inorganic salts, bitter compounds, flavorants andflavoring ingredients, astringent compounds, proteins or proteinhydrolysates, emulsifiers, weighing agents, gums, colorants, flavonoids,alcohols, polymers, essential oils, anti-fungal agents and combinationsthereof. In some embodiments, the additives act to improve the temporaland flavor profile of the sweetener(s) to provide a taste similar tosucrose.

Suitable carbohydrates include, but are not limited to, sucrose,fructose, glucose, erythritol, maltitol, lactitol, sorbitol, mannitol,xylitol, D-psicose, D-tagatose, leucrose, trehalose, galactose,rhamnose, cyclodextrin (e.g., α-cyclodextrin, β-cyclodextrin, andγ-cyclodextrin), ribulose, threose, arabinose, xylose, lyxose, allose,altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose,neotrehalose, palatinose or isomaltulose, erythrose, deoxyribose,gulose, idose, talose, erythrulose, xylulose, psicose, turanose, allose,cellobiose, glucosamine, mannosamine, fucose, fuculose, glucuronic acid,gluconic acid, glucono-lactone, abequose, galactosamine,xylo-oligosaccharides (xylotriose, xylobiose and the like),gentio-oligoscaccharides (gentiobiose, gentiotriose, gentiotetraose andthe like), galacto-oligosaccharides, sorbose, ketotriose(dehydroxyacetone), aldotriose (glyceraldehyde),nigero-oligosaccharides, fructooligosaccharides (kestose, nystose andthe like), maltotetraose, maltotriol, tetrasaccharides,mannan-oligosaccharides, malto-oligosaccharides (maltotriose,maltotetraose, maltopentaose, maltohexaose, maltoheptaose and the like),dextrins, lactulose, melibiose, raffinose, rhamnose, ribose, isomerizedliquid sugars such as high fructose corn/starch syrup (HFCS/HFSS) (e.g.,HFCS55, HFCS42, or HFCS90), coupling sugars, soybean oligosaccharides,glucose syrup and combinations thereof.

Suitable polyols include erythritol, maltitol, mannitol, sorbitol,lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerin),threitol, galactitol, palatinose, reduced isomalto-oligosaccharides,reduced xylo-oligosaccharides, reduced gentio-oligosaccharides, reducedmaltose syrup, reduced glucose syrup, and sugar alcohols or any othercarbohydrates capable of being reduced.

Suitable amino acids include, but are not limited to, aspartic acid,arginine, glycine, glutamic acid, proline, threonine, theanine,cysteine, cystine, alanine, valine, tyrosine, leucine, arabinose,trans-4-hydroxyproline, isoleucine, asparagine, serine, lysine,histidine, ornithine, methionine, carnitine, aminobutyric acid (α-, β-,and/or δ-isomers), glutamine, glutamic acid, hydroxyproline, taurine,norvaline, sarcosine, and their salt forms such as sodium or potassiumsalts or acid salts. The amino acid also may be in the D- orL-configuration and in the mono-, di-, or tri-form of the same ordifferent amino acids. Additionally, the amino acids may be α-, β-, γ-and/or δ-isomers if appropriate. Combinations of the foregoing aminoacids and their corresponding salts (e.g., sodium, potassium, calcium,magnesium salts or other alkali or alkaline earth metal salts thereof,or acid salts) also are suitable in some embodiments. The amino acidsmay be natural or synthetic. The amino acids also may be modified.Modified amino acids refers to any amino acid wherein at least one atomhas been added, removed, substituted, or combinations thereof (e.g.,N-alkyl amino acid, N-acyl amino acid, or N-methyl amino acid).Non-limiting examples of modified amino acids include amino acidderivatives such as trimethyl glycine, N-methyl-glycine, andN-methyl-alanine. As used herein, modified amino acids encompass bothmodified and unmodified amino acids. As used herein, amino acids alsoencompass both peptides and polypeptides (e.g., dipeptides, tripeptides,tetrapeptides, and pentapeptides) such as glutathione andL-alanyl-L-glutamine. Suitable polyamino acids include poly-L-asparticacid, poly-L-lysine (e.g., poly-L-α-lysine or poly-L-ε-lysine),poly-L-ornithine (e.g., poly-L-α-ornithine or poly-L-ε-ornithine),poly-L-arginine, other polymeric forms of amino acids, and salt formsthereof (e.g., calcium, potassium, sodium, or magnesium salts such asL-glutamic acid mono sodium salt). The poly-amino acid also may be inthe D- or L-configuration. Additionally, the poly-amino acids may be α-,β-, γ-, δ-, and ε-isomers if appropriate. Combinations of the foregoingpoly-amino acids and their corresponding salts (e.g., sodium, potassium,calcium, magnesium salts or other alkali or alkaline earth metal saltsthereof or acid salts) also are suitable in some embodiments. Thepoly-amino acids described herein also may comprise co-polymers ofdifferent amino acids. The poly-amino acids may be natural or synthetic.The poly-amino acids also may be modified, such that at least one atomhas been added, removed, substituted, or combinations thereof (e.g.,N-alkyl poly-amino acid or N-acyl poly-amino acid). As used herein,poly-amino acids encompass both modified and unmodified poly-aminoacids. For example, modified poly-amino acids include, but are notlimited to, poly-amino acids of various molecular weights (MW), such aspoly-L-α-lysine with a MW of 1,500, MW of 6,000, MW of 25,200, MW of63,000, MW of 83,000, or MW of 300,000.

In particular embodiments, the amino acid is present in the rebaudiosideM composition in an amount effective to provide a concentration fromabout 10 ppm to about 50,000 ppm when present in a sweetenedcomposition, such as, for example, a beverage. In another embodiment,the amino acid is present in the rebaudioside M composition in an amounteffective to provide a concentration from about 1,000 ppm to about10,000 ppm when present in a sweetened composition, such as, forexample, from about 2,500 ppm to about 5,000 ppm or from about 250 ppmto about 7,500 ppm.

Suitable sugar acids include, but are not limited to, aldonic, uronic,aldaric, alginic, gluconic, glucuronic, glucaric, galactaric,galacturonic, and salts thereof (e.g., sodium, potassium, calcium,magnesium salts or other physiologically acceptable salts), andcombinations thereof.

Suitable nucleotides include, but are not limited to, inosinemonophosphate (“IMP”), guanosine monophosphate (“GMP”), adenosinemonophosphate (“AMP”), cytosine monophosphate (CMP), uracilmonophosphate (UMP), inosine diphosphate, guanosine diphosphate,adenosine diphosphate, cytosine diphosphate, uracil diphosphate, inosinetriphosphate, guanosine triphosphate, adenosine triphosphate, cytosinetriphosphate, uracil triphosphate, alkali or alkaline earth metal saltsthereof, and combinations thereof. The nucleotides described herein alsomay comprise nucleotide-related additives, such as nucleosides ornucleic acid bases (e.g., guanine, cytosine, adenine, thymine, uracil).

The nucleotide is present in the rebaudioside M composition in an amounteffective to provide a concentration from about 5 ppm to about 1,000 ppmwhen present in sweetened composition, such as, for example, a beverage.

Suitable organic acids include any compound which comprises a —COOHmoiety, such as, for example, C2-C30 carboxylic acids, substitutedhydroxyl C2-C30 carboxylic acids, butyric acid (ethyl esters),substituted butyric acid (ethyl esters), benzoic acid, substitutedbenzoic acids (e.g., 2,4-dihydroxybenzoic acid, 3-hydroxybenzoic acid,3,4,5-trihydroxybenzoic acid), substituted cinnamic acids, hydroxyacids,substituted hydroxybenzoic acids, anisic acid substituted cyclohexylcarboxylic acids, tannic acid, aconitic acid, lactic acid, tartaricacid, citric acid, isocitric acid, gluconic acid, glucoheptonic acids,adipic acid, hydroxycitric acid, malic acid, fruitaric acid (a blend ofmalic, fumaric, and tartaric acids), fumaric acid, maleic acid, succinicacid, chlorogenic acid, salicylic acid, creatine, caffeic acid, bileacids, acetic acid, ascorbic acid, alginic acid, erythorbic acid,polyglutamic acid, glucono delta lactone, and their alkali or alkalineearth metal salt derivatives thereof. In addition, the organic acid maybe in either the D- or L-configuration.

Suitable organic acid salts include, but are not limited to, sodium,calcium, potassium, and magnesium salts of all organic acids, such assalts of citric acid, malic acid, tartaric acid, fumaric acid, lacticacid (e.g., sodium lactate), alginic acid (e.g., sodium alginate),ascorbic acid (e.g., sodium ascorbate), benzoic acid (e.g., sodiumbenzoate or potassium benzoate), sorbic acid and adipic acid. Theexamples of the organic acids described optionally may be substitutedwith at least one group chosen from hydrogen, alkyl, alkenyl, alkynyl,halo, haloalkyl, carboxyl, acyl, acyloxy, amino, amido, carboxylderivatives, alkylamino, dialkylamino, arylamino, alkoxy, aryloxy,nitro, cyano, sulfo, thiol, imine, sulfonyl, sulfenyl, sulfinyl,sulfamyl, carboxalkoxy, carboxamido, phosphonyl, phosphinyl, phosphoryl,phosphino, thioester, thioether, anhydride, oximino, hydrazino,carbamyl, phosphor or phosphonato. In particular embodiments, theorganic acid additive is present in the rebaudioside M composition in anamount from about 10 ppm to about 5,000 ppm.

Suitable inorganic acids include, but are not limited to, phosphoricacid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuricacid, carbonic acid, sodium dihydrogen phosphate, and alkali or alkalineearth metal salts thereof (e.g., inositol hexaphosphate Mg/Ca).

The inorganic acid is present in the rebaudioside M composition in anamount effective to provide a concentration from about 25 ppm to about25,000 ppm when present in a sweetened composition, such as, forexample, a beverage.

Suitable bitter compounds include, but are not limited to, caffeine,quinine, urea, bitter orange oil, naringin, quassia, and salts thereof.

The bitter compound is present in the rebaudioside M composition in anamount effective to provide a concentration from about 25 ppm to about25,000 ppm when present in a sweetened composition, such as, forexample, a beverage.

Suitable flavorants and flavoring ingredients include, but are notlimited to, vanillin, vanilla extract, mango extract, cinnamon, citrus,coconut, ginger, viridiflorol, almond, menthol (including mentholwithout mint), grape skin extract, and grape seed extract. “Flavorant”and “flavoring ingredient” are synonymous and can include natural orsynthetic substances or combinations thereof. Flavorants also includeany other substance which imparts flavor and may include natural ornon-natural (synthetic) substances which are safe for human or animalswhen used in a generally accepted range. Non-limiting examples ofproprietary flavorants include Döhler™ Natural Flavoring SweetnessEnhancer K14323 (Döhler™, Darmstadt, Germany), Symrise™ Natural FlavorMask for Sweeteners 161453 and 164126 (Symrise™, Holzminden, Germany),Natural Advantage™ Bitterness Blockers 1, 2, 9 and 10 (NaturalAdvantage™, Freehold, N.J., U.S.A.), and Sucramask™ (Creative ResearchManagement, Stockton, Calif., U.S.A.).

The flavorant is present in the rebaudioside M composition in an amounteffective to provide a concentration from about 0.1 ppm to about 3,000ppm when present in a sweetened composition, such as, for example, abeverage.

Suitable polymers include, but are not limited to, chitosan, pectin,pectic, pectinic, polyuronic, polygalacturonic acid, starch, foodhydrocolloid or crude extracts thereof (e.g., gum acacia senegal(Fibergum™), gum acacia seyal, carageenan), poly-L-lysine (e.g.,poly-L-α-lysine or poly-L-ε-lysine), poly-L-ornithine (e.g.,poly-L-α-ornithine or poly-L-ε-ornithine), polypropylene glycol,polyethylene glycol, poly(ethylene glycol methyl ether), polyarginine,polyaspartic acid, polyglutamic acid, polyethylene imine, alginic acid,sodium alginate, propylene glycol alginate, and sodiumpolyethyleneglycolalginate, sodium hexametaphosphate and its salts, andother cationic polymers and anionic polymers.

The polymer is present in the rebaudioside M composition in an amounteffective to provide a concentration from about 30 ppm to about 2,000ppm when present in a sweetened composition, such as, for example, abeverage.

Suitable protein or protein hydrolysates include, but are not limitedto, bovine serum albumin (BSA), whey protein (including fractions orconcentrates thereof such as 90% instant whey protein isolate, 34% wheyprotein, 50% hydrolyzed whey protein, and 80% whey protein concentrate),soluble rice protein, soy protein, protein isolates, proteinhydrolysates, reaction products of protein hydrolysates, glycoproteins,and/or proteoglycans containing amino acids (e.g., glycine, alanine,serine, threonine, asparagine, glutamine, arginine, valine, isoleucine,leucine, norvaline, methionine, proline, tyrosine, hydroxyproline, andthe like), collagen (e.g., gelatin), partially hydrolyzed collagen(e.g., hydrolyzed fish collagen), and collagen hydrolysates (e.g.,porcine collagen hydrolysate).

The protein hydrosylate is present in the rebaudioside M composition inan amount effective to provide a concentration from about 200 ppm toabout 50,000 ppm when present in a sweetened composition, such as, forexample, a beverage.

Flavonoids are classified as flavonols, flavones, flavanones,flavan-3-ols, isoflavones, or anthocyanidins. Non-limiting examples offlavonoid additives include, but are not limited to, catechins (e.g.,green tea extracts such as Polyphenon™ 60, Polyphenon™ 30, andPolyphenon™ 25 (Mitsui Norin Co., Ltd., Japan), polyphenols, rutins(e.g., enzyme modified rutin Sanmelin™ AO (San-fi Gen F.F.I., Inc.,Osaka, Japan)), neohesperidin, naringin, neohesperidin dihydrochalcone,and the like.

The flavonoid is present in the rebaudioside M composition in an amounteffective to provide a concentration from about 0.1 ppm to about 1,000ppm when present in sweetened composition, such as, for example, abeverage.

Suitable colorants include, but are not limited to, caramel color,natural colors such as Annatto, cochineal, betanin, turmeric, paprika,saffron, lycopene, elderberry juice, pandan, yellow No. 6, red No. 40,Green No. 3 and blue No. 1.

Suitable alcohols include, but are not limited to, ethanol. Inparticular embodiments, the alcohol is present in the rebaudioside Mcomposition in an amount effective to provide a concentration from about625 ppm to about 10,000 ppm when present in a sweetened composition,such as, for example, a beverage.

Suitable astringent compounds include, but are not limited to, tannicacid, europium chloride (EuCl₃), gadolinium chloride (GdCl₃), terbiumchloride (TbCl₃), alum, tannic acid, and polyphenols (e.g., teapolyphenols). The astringent compound is present in the rebaudioside Mcomposition in an amount effective to provide a concentration from about10 ppm to about 5,000 ppm when present in a sweetened composition, suchas, for example, a beverage.

Suitable essential oils include, but are not limited to, mustard oil,bitter orange and sweet orange, menthe arvensis, peppermint, cedarwood,lemon, eucalyptus globulus, litsea cubeba, clove and spearmint.

Suitable anti-fungal agents include, but are not limited to, natamycin,amphotericin, anidulafungin, caspofungin, fluconazole, itraconazole,micafungin, posaconazole, voriconazole, flucytosine.

Gymnemic acid may be present in said composition as an extract of theGymnema Sylvestre plant. The gymnemic acid may be present in therebaudioside M composition in an amount effective to provide aconcentration from about 0.5 to about 500 ppm when present in asweetened composition, such as, for example, a beverage.

Hydrocolloid can also present in a composition. In a particularembodiment, the composition contains hydrocolloid and erythritol.

Other additives include typical beverages additives, i.e. glycerol esterof wood rosin, coconut oil, brominated vegetable oil, carob bean gum,sucrose acetate isobutyrate, modified food starch, zinc gluconate andvitamin A palmitate.

C. Functional Ingredients

The rebaudioside M compositions or sweetened composition of the presentinvention can also contain one or more functional ingredients, whichprovide a real or perceived heath benefit to the composition. Functionalingredients include, but are not limited to, antioxidants, dietary fibersources, fatty acids, vitamins, glucosamine, minerals, preservatives,hydration agents, probiotics, prebiotics, weight management agents,osteoporosis management agents, phytoestrogens, long chain primaryaliphatic saturated alcohols, phytosterols and combinations thereof.

Antioxidant

In certain embodiments, the functional ingredient is at least oneantioxidant. As used herein, the at least one antioxidant may comprise asingle antioxidant or a plurality of antioxidants as a functionalingredient for the rebaudioside M composition or sweetened compositionsprovided herein. Generally, according to particular embodiments of thisinvention, the at least one antioxidant is present in the rebaudioside Mcomposition or sweetened composition in an amount sufficient to promotehealth and wellness.

As used herein “antioxidant” refers to any substance which inhibits,suppresses, or reduces oxidative damage to cells and biomolecules.Without being bound by theory, it is believed that antioxidants inhibit,suppress, or reduce oxidative damage to cells or biomolecules bystabilizing free radicals before they can cause harmful reactions. Assuch, antioxidants may prevent or postpone the onset of somedegenerative diseases.

Examples of suitable antioxidants for embodiments of this inventioninclude, but are not limited to, vitamins, vitamin cofactors, minerals,hormones, carotenoids, carotenoid terpenoids, non-carotenoid terpenoids,flavonoids, flavonoid polyphenolics (e.g., bioflavonoids), flavonols,flavones, phenols, polyphenols, esters of phenols, esters ofpolyphenols, nonflavonoid phenolics, isothiocyanates, and combinationsthereof. In some embodiments, the antioxidant is vitamin A, vitamin C,vitamin E, ubiquinone, mineral selenium, manganese, melatonin,α-carotene, β-carotene, lycopene, lutein, zeanthin, crypoxanthin,reservatol, eugenol, quercetin, catechin, gossypol, hesperetin,curcumin, ferulic acid, thymol, hydroxytyrosol, tumeric, thyme, oliveoil, lipoic acid, glutathinone, gutamine, oxalic acid,tocopherol-derived compounds, butylated hydroxyanisole (BHA), butylatedhydroxytoluene (BHT), ethylenediaminetetraacetic acid (EDTA),tert-butylhydroquinone, acetic acid, pectin, tocotrienol, tocopherol,coenzyme Q10, zeaxanthin, astaxanthin, canthaxantin, saponins,limonoids, kaempfedrol, myricetin, isorhamnetin, proanthocyanidins,quercetin, rutin, luteolin, apigenin, tangeritin, hesperetin,naringenin, erodictyol, flavan-3-ols (e.g., anthocyanidins),gallocatechins, epicatechin and its gallate forms, epigallocatechin andits gallate forms (ECGC) theaflavin and its gallate forms, thearubigins,isoflavone phytoestrogens, genistein, daidzein, glycitein,anythocyanins, cyaniding, delphinidin, malvidin, pelargonidin, peonidin,petunidin, ellagic acid, gallic acid, salicylic acid, rosmarinic acid,cinnamic acid and its derivatives (e.g., ferulic acid), chlorogenicacid, chicoric acid, gallotannins, ellagitannins, anthoxanthins,betacyanins and other plant pigments, silymarin, citric acid, lignan,antinutrients, bilirubin, uric acid, R-α-lipoic acid, N-acetylcysteine,emblicanin, apple extract, apple skin extract (applephenon), rooibosextract red, rooibos extract, green, hawthorn berry extract, redraspberry extract, green coffee antioxidant (GCA), aronia extract 20%,grape seed extract (VinOseed), cocoa extract, hops extract, mangosteenextract, mangosteen hull extract, cranberry extract, pomegranateextract, pomegranate hull extract, pomegranate seed extract, hawthornberry extract, pomella pomegranate extract, cinnamon bark extract, grapeskin extract, bilberry extract, pine bark extract, pycnogenol,elderberry extract, mulberry root extract, wolfberry (gogi) extract,blackberry extract, blueberry extract, blueberry leaf extract, raspberryextract, turmeric extract, citrus bioflavonoids, black currant, ginger,acai powder, green coffee bean extract, green tea extract, and phyticacid, or combinations thereof. In alternate embodiments, the antioxidantis a synthetic antioxidant such as butylated hydroxytolune or butylatedhydroxyanisole, for example. Other sources of suitable antioxidants forembodiments of this invention include, but are not limited to, fruits,vegetables, tea, cocoa, chocolate, spices, herbs, rice, organ meats fromlivestock, yeast, whole grains, or cereal grains.

Particular antioxidants belong to the class of phytonutrients calledpolyphenols (also known as “polyphenolics”), which are a group ofchemical substances found in plants, characterized by the presence ofmore than one phenol group per molecule. A variety of health benefitsmay derived from polyphenols, including prevention of cancer, heartdisease, and chronic inflammatory disease and improved mental strengthand physical strength, for example. Suitable polyphenols for embodimentsof this invention, include catechins, proanthocyanidins, procyanidins,anthocyanins, quercerin, rutin, reservatrol, isoflavones, curcumin,punicalagin, ellagitannin, hesperidin, naringin, citrus flavonoids,chlorogenic acid, other similar materials, and combinations thereof.

In particular embodiments, the antioxidant is a catechin such as, forexample, epigallocatechin gallate (EGCG). Suitable sources of catechinsfor embodiments of this invention include, but are not limited to, greentea, white tea, black tea, oolong tea, chocolate, cocoa, red wine, grapeseed, red grape skin, purple grape skin, red grape juice, purple grapejuice, berries, pycnogenol, and red apple peel.

In some embodiments, the antioxidant is chosen from proanthocyanidins,procyanidins or combinations thereof. Suitable sources ofproanthocyanidins and procyanidins for embodiments of this inventioninclude, but are not limited to, red grapes, purple grapes, cocoa,chocolate, grape seeds, red wine, cacao beans, cranberry, apple peel,plum, blueberry, black currants, choke berry, green tea, sorghum,cinnamon, barley, red kidney bean, pinto bean, hops, almonds, hazelnuts,pecans, pistachio, pycnogenol, and colorful berries.

In particular embodiments, the antioxidant is a anthocyanin. Suitablesources of anthocyanins for embodiments of this invention include, butare not limited to, red berries, blueberries, bilberry, cranberry,raspberry, cherry, pomegranate, strawberry, elderberry, choke berry, redgrape skin, purple grape skin, grape seed, red wine, black currant, redcurrant, cocoa, plum, apple peel, peach, red pear, red cabbage, redonion, red orange, and blackberries.

In some embodiments, the antioxidant is chosen from quercetin, rutin orcombinations thereof. Suitable sources of quercetin and rutin forembodiments of this invention include, but are not limited to, redapples, onions, kale, bog whortleberry, lingonberrys, chokeberry,cranberry, blackberry, blueberry, strawberry, raspberry, black currant,green tea, black tea, plum, apricot, parsley, leek, broccoli, chilipepper, berry wine, and ginkgo.

In some embodiments, the antioxidant is resveratrol. Suitable sources ofresveratrol for embodiments of this invention include, but are notlimited to, red grapes, peanuts, cranberry, blueberry, bilberry,mulberry, Japanese Itadori tea, and red wine.

In particular embodiments, the antioxidant is an isoflavone. Suitablesources of isoflavones for embodiments of this invention include, butare not limited to, soy beans, soy products, legumes, alfalfa spouts,chickpeas, peanuts, and red clover.

In some embodiments, the antioxidant is curcumin. Suitable sources ofcurcumin for embodiments of this invention include, but are not limitedto, turmeric and mustard.

In particular embodiments, the antioxidant is chosen from punicalagin,ellagitannin or combinations thereof. Suitable sources of punicalaginand ellagitannin for embodiments of this invention include, but are notlimited to, pomegranate, raspberry, strawberry, walnut, and oak-aged redwine.

In some embodiments, the antioxidant is a citrus flavonoid, such ashesperidin or naringin. Suitable sources of citrus flavonids, such ashesperidin or naringin, for embodiments of this invention include, butare not limited to, oranges, grapefruits, and citrus juices.

In particular embodiments, the antioxidant is chlorogenic acid. Suitablesources of chlorogenic acid for embodiments of this invention include,but are not limited to, green coffee, verba mate, red wine, grape seed,red grape skin, purple grape skin, red grape juice, purple grape juice,apple juice, cranberry, pomegranate, blueberry, strawberry, sunflower,Echinacea, pycnogenol, and apple peel.

Dietary Fiber

In certain embodiments, the functional ingredient is at least onedietary fiber source. As used herein, the at least one dietary fibersource may comprise a single dietary fiber source or a plurality ofdietary fiber sources as a functional ingredient for the rebaudioside Mcompositions or sweetened compositions provided herein. Generally,according to particular embodiments of this invention, the at least onedietary fiber source is present in the rebaudioside M composition orsweetened composition in an amount sufficient to promote health andwellness.

Numerous polymeric carbohydrates having significantly differentstructures in both composition and linkages fall within the definitionof dietary fiber. Such compounds are well known to those skilled in theart, non-limiting examples of which include non-starch polysaccharides,lignin, cellulose, methylcellulose, the hemicelluloses, β-glucans,pectins, gums, mucilage, waxes, inulins, oligosaccharides,fructooligosaccharides, cyclodextrins, chitins, and combinationsthereof.

Polysaccharides are complex carbohydrates composed of monosaccharidesjoined by glycosidic linkages. Non-starch polysaccharides are bondedwith β-linkages, which humans are unable to digest due to a lack of anenzyme to break the β-linkages. Conversely, digestable starchpolysaccharides generally comprise α(1-4) linkages.

Lignin is a large, highly branched and cross-linked polymer based onoxygenated phenylpropane units. Cellulose is a linear polymer of glucosemolecules joined by a β(1-4) linkage, which mammalian amylases areunable to hydrolyze. Methylcellulose is a methyl esther of cellulosethat is often used in foodstuffs as a thickener, and emulsifier. It iscommercially available (e.g., Citrucel by GlaxoSmithKline, Celevac byShire Pharmaceuticals). Hemicelluloses are highly branched polymersconsisting mainly of glucurono- and 4-O-methylglucuroxylans. β-Glucansare mixed-linkage (1-3), (1-4) β-D-glucose polymers found primarily incereals, such as oats and barley. Pectins, such as beta pectin, are agroup of polysaccharides composed primarily of D-galacturonic acid,which is methoxylated to variable degrees.

Gums and mucilages represent a broad array of different branchedstructures. Guar gum, derived from the ground endosperm of the guarseed, is a galactomannan. Guar gum is commercially available (e.g.,Benefiber by Novartis AG). Other gums, such as gum arabic and pectins,have still different structures. Still other gums include xanthan gum,gellan gum, tara gum, psylium seed husk gum, and locust been gum.

Waxes are esters of ethylene glycol and two fatty acids, generallyoccurring as a hydrophobic liquid that is insoluble in water.

Inulins comprise naturally occurring oligosaccharides belonging to aclass of carbohydrates known as fructans. They generally are comprisedof fructose units joined by β(2-1) glycosidic linkages with a terminalglucose unit. Oligosaccharides are saccharide polymers containingtypically three to six component sugars. They are generally found eitherO- or N-linked to compatible amino acid side chains in proteins or tolipid molecules. Fructooligosaccharides are oligosaccharides consistingof short chains of fructose molecules.

Cyclodextrins are a family of cyclic oligosaccharides composed ofα-D-glucopyranoside units. They can be produced from starch by means ofenzymatic conversion. α-Cyclodextrin is a six sugar ring molecule,whereas β- and γ-cyclodextrins have seven and eight sugar ringmolecules, respectively. Non-cyclic dextrins are known as maltodextrinsand are generally easily digested by humans. Digestion resistantmaltodextrin is commercially available (e.g., Fibersol-2 by ADM).

Food sources of dietary fiber include, but are not limited to, grains,legumes, fruits, and vegetables. Grains providing dietary fiber include,but are not limited to, oats, rye, barley, wheat. Legumes providingfiber include, but are not limited to, peas and beans such as soybeans.Fruits and vegetables providing a source of fiber include, but are notlimited to, apples, oranges, pears, bananas, berries, tomatoes, greenbeans, broccoli, cauliflower, carrots, potatoes, celery. Plant foodssuch as bran, nuts, and seeds (such as flax seeds) are also sources ofdietary fiber. Parts of plants providing dietary fiber include, but arenot limited to, the stems, roots, leaves, seeds, pulp, and skin.

Although dietary fiber generally is derived from plant sources,indigestible animal products such as chitins are also classified asdietary fiber. Chitin is a polysaccharide composed of units ofacetylglucosamine joined by β(1-4) linkages, similar to the linkages ofcellulose.

Sources of dietary fiber often are divided into categories of solubleand insoluble fiber based on their solubility in water. Both soluble andinsoluble fibers are found in plant foods to varying degrees dependingupon the characteristics of the plant. Although insoluble in water,insoluble fiber has passive hydrophilic properties that help increasebulk, soften stools, and shorten transit time of fecal solids throughthe intestinal tract.

Unlike insoluble fiber, soluble fiber readily dissolves in water.Soluble fiber undergoes active metabolic processing via fermentation inthe colon, increasing the colonic microflora and thereby increasing themass of fecal solids. Fermentation of fibers by colonic bacteria alsoyields end-products with significant health benefits. For example,fermentation of the food masses produces gases and short-chain fattyacids. Acids produced during fermentation include butyric, acetic,propionic, and valeric acids that have various beneficial propertiessuch as stabilizing blood glucose levels by acting on pancreatic insulinrelease and providing liver control by glycogen breakdown. In addition,fiber fermentation may reduce atherosclerosis by lowering cholesterolsynthesis by the liver and reducing blood levels of LDL andtriglycerides. The acids produced during fermentation lower colonic pH,thereby protecting the colon lining from cancer polyp formation. Thelower colonic pH also increases mineral absorption, improves the barrierproperties of the colonic mucosal layer, and inhibits inflammatory andadhesion irritants. Fermentation of fibers also may benefit the immunesystem by stimulating production of T-helper cells, antibodies,leukocytes, splenocytes, cytokinins and lymphocytes.

Fatty Acid

In certain embodiments, the functional ingredient is at least one fattyacid. As used herein, the at least one fatty acid may be single fattyacid or a plurality of fatty acids as a functional ingredient for therebaudioside M composition or sweetened compositions provided herein.Generally, according to particular embodiments of this invention, the atleast one fatty acid is present in the rebaudioside M composition orsweetened composition in an amount sufficient to promote health andwellness.

As used herein, “fatty acid” refers to any straight chain monocarboxylicacid and includes saturated fatty acids, unsaturated fatty acids, longchain fatty acids, medium chain fatty acids, short chain fatty acids,fatty acid precursors (including omega-9 fatty acid precursors), andesterified fatty acids. As used herein, “long chain polyunsaturatedfatty acid” refers to any polyunsaturated carboxylic acid or organicacid with a long aliphatic tail. As used herein, “omega-3 fatty acid”refers to any polyunsaturated fatty acid having a first double bond asthe third carbon-carbon bond from the terminal methyl end of its carbonchain. In particular embodiments, the omega-3 fatty acid may comprise along chain omega-3 fatty acid. As used herein, “omega-6 fatty acid” anypolyunsaturated fatty acid having a first double bond as the sixthcarbon-carbon bond from the terminal methyl end of its carbon chain.

Suitable omega-3 fatty acids for use in embodiments of the presentinvention can be derived from algae, fish, animals, plants, orcombinations thereof, for example. Examples of suitable omega-3 fattyacids include, but are not limited to, linolenic acid, alpha-linolenicacid, eicosapentaenoic acid, docosahexaenoic acid, stearidonic acid,eicosatetraenoic acid and combinations thereof. In some embodiments,suitable omega-3 fatty acids can be provided in fish oils, (e.g.,menhaden oil, tuna oil, salmon oil, bonito oil, and cod oil), microalgaeomega-3 oils or combinations thereof. In particular embodiments,suitable omega-3 fatty acids may be derived from commercially availableomega-3 fatty acid oils such as Microalgae DHA oil (from Martek,Columbia, Md.), OmegaPure (from Omega Protein, Houston, Tex.), MarinolC-38 (from Lipid Nutrition, Channahon, Ill.), Bonito oil and MEG-3 (fromOcean Nutrition, Dartmouth, NS), Evogel (from Symrise, Holzminden,Germany), Marine Oil, from tuna or salmon (from Arista Wilton, Conn.),OmegaSource 2000, Marine Oil, from menhaden and Marine Oil, from cod(from OmegaSource, RTP, NC).

Suitable omega-6 fatty acids include, but are not limited to, linoleicacid, gamma-linolenic acid, dihommo-gamma-linolenic acid, arachidonicacid, eicosadienoic acid, docosadienoic acid, adrenic acid,docosapentaenoic acid and combinations thereof. Suitable esterifiedfatty acids for embodiments of the present invention may include, butare not limited to, monoacylgycerols containing omega-3 and/or omega-6fatty acids, diacylgycerols containing omega-3 and/or omega-6 fattyacids, or triacylgycerols containing omega-3 and/or omega-6 fatty acidsand combinations thereof.

Vitamin

In certain embodiments, the functional ingredient is at least onevitamin. As used herein, the at least one vitamin may be single vitaminor a plurality of vitamins as a functional ingredient for therebaudioside M and sweetened compositions provided herein. Generally,according to particular embodiments of this invention, the at least onevitamin is present in the rebaudioside M composition or sweetenedcomposition in an amount sufficient to promote health and wellness.

Vitamins are organic compounds that the human body needs in smallquantities for normal functioning. The body uses vitamins withoutbreaking them down, unlike other nutrients such as carbohydrates andproteins. To date, thirteen vitamins have been recognized, and one ormore can be used in the rebaudioside M compositions and sweetenedcompositions herein. Suitable vitamins include, vitamin A, vitamin D,vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B3, vitamin B5,vitamin B6, vitamin B7, vitamin B9, vitamin B12, and vitamin C. Many ofvitamins also have alternative chemical names, non-limiting examples ofwhich are provided below.

Vitamin Alternative names Vitamin A Retinol Retinaldehyde Retinoic acidRetinoids Retinal Retinoic ester Vitamin D Calciferol (vitamins D1-D5)Cholecalciferol Lumisterol Ergocalciferol Dihydrotachysterol7-dehydrocholesterol Vitamin E Tocopherol Tocotrienol Vitamin KPhylloquinone Naphthoquinone Vitamin B1 Thiamin Vitamin B2 RiboflavinVitamin G Vitamin B3 Niacin Nicotinic acid Vitamin PP Vitamin B5Pantothenic acid Vitamin B6 Pyridoxine Pyridoxal Pyridoxamine Vitamin B7Biotin Vitamin H Vitamin B9 Folic acid Folate Folacin Vitamin MPteroyl-L-glutamic acid Vitamin B12 Cobalamin Cyanocobalamin Vitamin CAscorbic Acid

Various other compounds have been classified as vitamins by someauthorities. These compounds may be termed pseudo-vitamins and include,but are not limited to, compounds such as ubiquinone (coenzyme Q10),pangamic acid, dimethylglycine, taestrile, amygdaline, flavanoids,para-aminobenzoic acid, adenine, adenylic acid, and s-methylmethionine.As used herein, the term vitamin includes pseudo-vitamins.

In some embodiments, the vitamin is a fat-soluble vitamin chosen fromvitamin A, D, E, K and combinations thereof.

In other embodiments, the vitamin is a water-soluble vitamin chosen fromvitamin B1, vitamin B2, vitamin B3, vitamin B6, vitamin B12, folic acid,biotin, pantothenic acid, vitamin C and combinations thereof.

Glucosamine

In certain embodiments, the functional ingredient is glucosamine.Generally, according to particular embodiments of this invention,glucosamine is present in the rebaudioside M composition or sweetenedcomposition in an amount sufficient to promote health and wellness.

Glucosamine, also called chitosamine, is an amino sugar that is believedto be an important precursor in the biochemical synthesis ofglycosylated proteins and lipids. D-glucosamine occurs naturally in thecartilage in the form of glucosamine-6-phosphate, which is synthesizedfrom fructose-6-phosphate and glutamine. However, glucosamine also isavailable in other forms, non-limiting examples of which includeglucosamine hydrochloride, glucosamine sulfate, N-acetyl-glucosamine, orany other salt forms or combinations thereof. Glucosamine may beobtained by acid hydrolysis of the shells of lobsters, crabs, shrimps,or prawns using methods well known to those of ordinary skill in theart. In a particular embodiment, glucosamine may be derived from fungalbiomass containing chitin, as described in U.S. Patent Publication No.2006/0172392.

The rebaudioside M compositions or sweetened composition can furthercomprise chondroitin sulfate.

Mineral

In certain embodiments, the functional ingredient is at least onemineral. As used herein, the at least one mineral may be single mineralor a plurality of minerals as a functional ingredient for therebaudioside M compositions or sweetened compositions provided herein.Generally, according to particular embodiments of this invention, the atleast one mineral is present in the rebaudioside M composition orsweetened composition in an amount sufficient to promote health andwellness.

Minerals, in accordance with the teachings of this invention, compriseinorganic chemical elements required by living organisms. Minerals arecomprised of a broad range of compositions (e.g., elements, simplesalts, and complex silicates) and also vary broadly in crystallinestructure. They may naturally occur in foods and beverages, may be addedas a supplement, or may be consumed or administered separately fromfoods or beverages.

Minerals may be categorized as either bulk minerals, which are requiredin relatively large amounts, or trace minerals, which are required inrelatively small amounts. Bulk minerals generally are required inamounts greater than or equal to about 100 mg per day and trace mineralsare those that are required in amounts less than about 100 mg per day.

In particular embodiments of this invention, the mineral is chosen frombulk minerals, trace minerals or combinations thereof. Non-limitingexamples of bulk minerals include calcium, chlorine, magnesium,phosphorous, potassium, sodium, and sulfur. Non-limiting examples oftrace minerals include chromium, cobalt, copper, fluorine, iron,manganese, molybdenum, selenium, zinc, and iodine. Although iodinegenerally is classified as a trace mineral, it is required in largerquantities than other trace minerals and often is categorized as a bulkmineral.

In other particular embodiments of this invention, the mineral is atrace mineral, believed to be necessary for human nutrition,non-limiting examples of which include bismuth, boron, lithium, nickel,rubidium, silicon, strontium, tellurium, tin, titanium, tungsten, andvanadium.

The minerals embodied herein may be in any form known to those ofordinary skill in the art. For example, in a particular embodiment theminerals may be in their ionic form, having either a positive ornegative charge. In another particular embodiment the minerals may be intheir molecular form. For example, sulfur and phosphorous often arefound naturally as sulfates, sulfides, and phosphates.

Preservative

In certain embodiments, the functional ingredient is at least onepreservative. As used herein, the at least one preservative may besingle preservative or a plurality of preservatives as a functionalingredient for the rebaudioside M compositions or sweetened compositionprovided herein. Generally, according to particular embodiments of thisinvention, the at least one preservative is present in the rebaudiosideM composition or sweetened composition in an amount sufficient topromote health and wellness.

In particular embodiments of this invention, the preservative is chosenfrom antimicrobials, antioxidants, antienzymatics or combinationsthereof. Non-limiting examples of antimicrobials include sulfites,propionates, benzoates, sorbates, nitrates, nitrites, bacteriocins,salts, sugars, acetic acid, dimethyl dicarbonate (DMDC), ethanol, andozone.

According to a particular embodiment, the preservative is a sulfite.Sulfites include, but are not limited to, sulfur dioxide, sodiumbisulfite, and potassium hydrogen sulfite.

According to another particular embodiment, the preservative is apropionate. Propionates include, but are not limited to, propionic acid,calcium propionate, and sodium propionate.

According to yet another particular embodiment, the preservative is abenzoate. Benzoates include, but are not limited to, sodium benzoate andbenzoic acid.

In another particular embodiment, the preservative is a sorbate.Sorbates include, but are not limited to, potassium sorbate, sodiumsorbate, calcium sorbate, and sorbic acid.

In still another particular embodiment, the preservative is a nitrateand/or a nitrite. Nitrates and nitrites include, but are not limited to,sodium nitrate and sodium nitrite.

In yet another particular embodiment, the at least one preservative is abacteriocin, such as, for example, nisin.

In another particular embodiment, the preservative is ethanol.

In still another particular embodiment, the preservative is ozone.

Non-limiting examples of antienzymatics suitable for use aspreservatives in particular embodiments of the invention includeascorbic acid, citric acid, and metal chelating agents such asethylenediaminetetraacetic acid (EDTA).

Hydration Agent

In certain embodiments, the functional ingredient is at least onehydration agent. As used herein, the at least one hydration agent may besingle hydration agent or a plurality of hydration agents as afunctional ingredient for the rebaudioside M compositions or sweetenedcomposition provided herein. Generally, according to particularembodiments of this invention, the at least one hydration agent ispresent in the rebaudioside M composition or sweetened composition in anamount sufficient to promote health and wellness.

Hydration products help the body to replace fluids that are lost throughexcretion. For example, fluid is lost as sweat in order to regulate bodytemperature, as urine in order to excrete waste substances, and as watervapor in order to exchange gases in the lungs. Fluid loss can also occurdue to a wide range of external causes, non-limiting examples of whichinclude physical activity, exposure to dry air, diarrhea, vomiting,hyperthermia, shock, blood loss, and hypotension. Diseases causing fluidloss include diabetes, cholera, gastroenteritis, shigellosis, and yellowfever. Forms of malnutrition that cause fluid loss include the excessiveconsumption of alcohol, electrolyte imbalance, fasting, and rapid weightloss.

In a particular embodiment, the hydration product is a composition thathelps the body replace fluids that are lost during exercise.Accordingly, in a particular embodiment, the hydration product is anelectrolyte, non-limiting examples of which include sodium, potassium,calcium, magnesium, chloride, phosphate, bicarbonate, and combinationsthereof. Suitable electrolytes for use in particular embodiments of thisinvention are also described in U.S. Pat. No. 5,681,569, the disclosureof which is expressly incorporated herein by reference. In particularembodiments, the electrolytes are obtained from their correspondingwater-soluble salts. Non-limiting examples of salts for use inparticular embodiments include chlorides, carbonates, sulfates,acetates, bicarbonates, citrates, phosphates, hydrogen phosphates,tartates, sorbates, citrates, benzoates, or combinations thereof. Inother embodiments, the electrolytes are provided by juice, fruitextracts, vegetable extracts, tea, or teas extracts.

In particular embodiments of this invention, the hydration product is acarbohydrate to supplement energy stores burned by muscles. Suitablecarbohydrates for use in particular embodiments of this invention aredescribed in U.S. Pat. Nos. 4,312,856, 4,853,237, 5,681,569, and6,989,171, the disclosures of which are expressly incorporated herein byreference. Non-limiting examples of suitable carbohydrates includemonosaccharides, disaccharides, oligosaccharides, complexpolysaccharides or combinations thereof. Non-limiting examples ofsuitable types of monosaccharides for use in particular embodimentsinclude trioses, tetroses, pentoses, hexoses, heptoses, octoses, andnonoses. Non-limiting examples of specific types of suitablemonosaccharides include glyceraldehyde, dihydroxyacetone, erythrose,threose, erythrulose, arabinose, lyxose, ribose, xylose, ribulose,xylulose, allose, altrose, galactose, glucose, gulose, idose, mannose,talose, fructose, psicose, sorbose, tagatose, mannoheptulose,sedoheltulose, octolose, and sialose. Non-limiting examples of suitabledisaccharides include sucrose, lactose, and maltose. Non-limitingexamples of suitable oligosaccharides include saccharose, maltotriose,and maltodextrin. In other particular embodiments, the carbohydrates areprovided by a corn syrup, a beet sugar, a cane sugar, a juice, or a tea.

In another particular embodiment, the hydration is a flavanol thatprovides cellular rehydration. Flavanols are a class of naturalsubstances present in plants, and generally comprise a2-phenylbenzopyrone molecular skeleton attached to one or more chemicalmoieties. Non-limiting examples of suitable flavanols for use inparticular embodiments of this invention include catechin, epicatechin,gallocatechin, epigallocatechin, epicatechin gallate, epigallocatechin3-gallate, theaflavin, theaflavin 3-gallate, theaflavin 3′-gallate,theaflavin 3,3′ gallate, thearubigin or combinations thereof. Severalcommon sources of flavanols include tea plants, fruits, vegetables, andflowers. In preferred embodiments, the flavanol is extracted from greentea.

In a particular embodiment, the hydration product is a glycerol solutionto enhance exercise endurance. The ingestion of a glycerol containingsolution has been shown to provide beneficial physiological effects,such as expanded blood volume, lower heart rate, and lower rectaltemperature.

Probiotics/Prebiotics

In certain embodiments, the functional ingredient is chosen from atleast one probiotic, prebiotic and combination thereof. As used herein,the at least one probiotic or prebiotic may be single probiotic orprebiotic or a plurality of probiotics or prebiotics as a functionalingredient for the rebaudioside M compositions or sweetened compositionprovided herein. Generally, according to particular embodiments of thisinvention, the at least one probiotic, prebiotic or combination thereofis present in the rebaudioside M composition or sweetened composition inan amount sufficient to promote health and wellness.

Probiotics, in accordance with the teachings of this invention, comprisemicroorganisms that benefit health when consumed in an effective amount.Desirably, probiotics beneficially affect the human body'snaturally-occurring gastrointestinal microflora and impart healthbenefits apart from nutrition. Probiotics may include, withoutlimitation, bacteria, yeasts, and fungi.

According to particular embodiments, the probiotic is a beneficialmicroorganisms that beneficially affects the human body'snaturally-occurring gastrointestinal microflora and imparts healthbenefits apart from nutrition. Examples of probiotics include, but arenot limited to, bacteria of the genus Lactobacilli, Bifidobacteria,Streptococci, or combinations thereof, that confer beneficial effects tohumans.

In particular embodiments of the invention, the at least one probioticis chosen from the genus Lactobacilli. Lactobacilli (i.e., bacteria ofthe genus Lactobacillus, hereinafter “L.”) have been used for severalhundred years as a food preservative and for promoting human health.Non-limiting examples of species of Lactobacilli found in the humanintestinal tract include L. acidophilus, L. casei, L. fermentum, L.saliva roes, L. brevis, L. leichmannii, L. plantarum, L. cellobiosus, L.reuteri, L. rhamnosus, L. GG, L. bulgaricus, and L. thermophilus.

According to other particular embodiments of this invention, theprobiotic is chosen from the genus Bifidobacteria. Bifidobacteria alsoare known to exert a beneficial influence on human health by producingshort chain fatty acids (e.g., acetic, propionic, and butyric acids),lactic, and formic acids as a result of carbohydrate metabolism.Non-limiting species of Bifidobacteria found in the humangastrointestinal tract include B. angulatum, B. animalis, B. asteroides,B. bifidum, B. bourn, B. breve, B. catenulatum, B. choerinum, B.coryneforme, B. cuniculi, B. dentium, B. gallicum, B. gallinarum, Bindicum, B. longum, B. magnum, B. merycicum, B. minimum, B.pseudocatenulatum, B. pseudolongum, B. psychraerophilum, B. pullorum, B.ruminantium, B. saeculare, B. scardovii, B. simiae, B. subtile, B.thermacidophilum, B. thermophilum, B. urinalis, and B. sp.

According to other particular embodiments of this invention, theprobiotic is chosen from the genus Streptococcus. Streptococcusthermophilus is a gram-positive facultative anaerobe. It is classifiedas lactic acid bacteria and commonly is found in milk and milk products,and is used in the production of yogurt. Other non-limiting probioticspecies of this bacteria include Streptococcus salivarus andStreptococcus cremoris.

Probiotics that may be used in accordance with this invention arewell-known to those of skill in the art. Non-limiting examples offoodstuffs comprising probiotics include yogurt, sauerkraut, kefir,kimchi, fermented vegetables, and other foodstuffs containing amicrobial element that beneficially affects the host animal by improvingthe intestinal microbalance.

Prebiotics, in accordance with the teachings of this invention, arecompositions that promote the growth of beneficial bacteria in theintestines. Prebiotic substances can be consumed by a relevantprobiotic, or otherwise assist in keeping the relevant probiotic aliveor stimulate its growth. When consumed in an effective amount,prebiotics also beneficially affect the human body's naturally-occurringgastrointestinal microflora and thereby impart health benefits apartfrom just nutrition. Prebiotic foods enter the colon and serve assubstrate for the endogenous bacteria, thereby indirectly providing thehost with energy, metabolic substrates, and essential micronutrients.The body's digestion and absorption of prebiotic foods is dependent uponbacterial metabolic activity, which salvages energy for the host fromnutrients that escaped digestion and absorption in the small intestine.

Prebiotics, in accordance with the embodiments of this invention,include, without limitation, mucopolysaccharides, oligosaccharides,polysaccharides, amino acids, vitamins, nutrient precursors, proteinsand combinations thereof.

According to a particular embodiment of this invention, the prebiotic ischosen from dietary fibers, including, without limitation,polysaccharides and oligosaccharides. These compounds have the abilityto increase the number of probiotics, which leads to the benefitsconferred by the probiotics. Non-limiting examples of oligosaccharidesthat are categorized as prebiotics in accordance with particularembodiments of this invention include fructooligosaccharides, inulins,isomalto-oligosaccharides, lactilol, lactosucrose, lactulose,pyrodextrins, soy oligosaccharides, transgalacto-oligosaccharides, andxylo-oligosaccharides.

According to other particular embodiments of the invention, theprebiotic is an amino acid. Although a number of known prebiotics breakdown to provide carbohydrates for probiotics, some probiotics alsorequire amino acids for nourishment.

Prebiotics are found naturally in a variety of foods including, withoutlimitation, bananas, berries, asparagus, garlic, wheat, oats, barley(and other whole grains), flaxseed, tomatoes, Jerusalem artichoke,onions and chicory, greens (e.g., dandelion greens, spinach, collardgreens, chard, kale, mustard greens, turnip greens), and legumes (e.g.,lentils, kidney beans, chickpeas, navy beans, white beans, black beans).

Weight Management Agent

In certain embodiments, the functional ingredient is at least one weightmanagement agent. As used herein, the at least one weight managementagent may be single weight management agent or a plurality of weightmanagement agents as a functional ingredient for the rebaudioside Mcompositions or sweetened composition provided herein. Generally,according to particular embodiments of this invention, the at least oneweight management agent is present in the rebaudioside M composition orsweetened composition in an amount sufficient to promote health andwellness.

As used herein, “a weight management agent” includes an appetitesuppressant and/or a thermogenesis agent. As used herein, the phrases“appetite suppressant”, “appetite satiation compositions”, “satietyagents”, and “satiety ingredients” are synonymous. The phrase “appetitesuppressant” describes macronutrients, herbal extracts, exogenoushormones, anorectics, anorexigenics, pharmaceutical drugs, andcombinations thereof, that when delivered in an effective amount,suppress, inhibit, reduce, or otherwise curtail a person's appetite. Thephrase “thermogenesis agent” describes macronutrients, herbal extracts,exogenous hormones, anorectics, anorexigenics, pharmaceutical drugs, andcombinations thereof, that when delivered in an effective amount,activate or otherwise enhance a person's thermogenesis or metabolism.

Suitable weight management agents include macronutrient selected fromthe group consisting of proteins, carbohydrates, dietary fats, andcombinations thereof. Consumption of proteins, carbohydrates, anddietary fats stimulates the release of peptides withappetite-suppressing effects. For example, consumption of proteins anddietary fats stimulates the release of the gut hormone cholecytokinin(CCK), while consumption of carbohydrates and dietary fats stimulatesrelease of Glucagon-like peptide 1 (GLP-1).

Suitable macronutrient weight management agents also includecarbohydrates. Carbohydrates generally comprise sugars, starches,cellulose and gums that the body converts into glucose for energy.Carbohydrates often are classified into two categories, digestiblecarbohydrates (e.g., monosaccharides, disaccharides, and starch) andnon-digestible carbohydrates (e.g., dietary fiber). Studies have shownthat non-digestible carbohydrates and complex polymeric carbohydrateshaving reduced absorption and digestibility in the small intestinestimulate physiologic responses that inhibit food intake. Accordingly,the carbohydrates embodied herein desirably comprise non-digestiblecarbohydrates or carbohydrates with reduced digestibility. Non-limitingexamples of such carbohydrates include polydextrose; inulin;monosaccharide-derived polyols such as erythritol, mannitol, xylitol,and sorbitol; disaccharide-derived alcohols such as isomalt, lactitol,and maltitol; and hydrogenated starch hydrolysates. Carbohydrates aredescribed in more detail herein below.

In another particular embodiment weight management agent dietary fat.Dietary fats are lipids comprising combinations of saturated andunsaturated fatty acids. Polyunsaturated fatty acids have been shown tohave a greater satiating power than mono-unsaturated fatty acids.Accordingly, the dietary fats embodied herein desirably comprisepoly-unsaturated fatty acids, non-limiting examples of which includetriacylglycerols.

In a particular embodiment, the weight management agents is an herbalextract. Extracts from numerous types of plants have been identified aspossessing appetite suppressant properties. Non-limiting examples ofplants whose extracts have appetite suppressant properties includeplants of the genus Hoodia, Trichocaulon, Caralluma, Stapelia, Orbea,Asclepias, and Camelia. Other embodiments include extracts derived fromGymnema Sylvestre, Kola Nut, Citrus Auran tium, Yerba Mate, GriffoniaSimplicifolia, Guarana, myrrh, guggul Lipid, and black current seed oil.

The herbal extracts may be prepared from any type of plant material orplant biomass. Non-limiting examples of plant material and biomassinclude the stems, roots, leaves, dried powder obtained from the plantmaterial, and sap or dried sap. The herbal extracts generally areprepared by extracting sap from the plant and then spray-drying the sap.Alternatively, solvent extraction procedures may be employed. Followingthe initial extraction, it may be desirable to further fractionate theinitial extract (e.g., by column chromatography) in order to obtain anherbal extract with enhanced activity. Such techniques are well known tothose of ordinary skill in the art.

In a particular embodiment, the herbal extract is derived from a plantof the genus Hoodia, species of which include H. alstonii, H. currorii,H. dregei, H. flava, H. gordonii, H. jutatae, H. mossamedensis, H.officinalis, H. parviflorai, H. pedicellata, H. pilifera, H. ruschii,and H. triebneri. Hoodia plants are stem succulents native to southernAfrica. A sterol glycoside of Hoodia, known as P57, is believed to beresponsible for the appetite-suppressant effect of the Hoodia species.

In another particular embodiment, the herbal extract is derived from aplant of the genus Caralluma, species of which include C. indica, C.fimbriata, C. attenuate, C. tuberculate, C. edulis, C. adscendens, C.stalagmifera, C. umbellate, C. penicillata, C. russeliana, C.retrospicens, C. Arabica, and C. lasiantha. Carralluma plants belong tothe same Subfamily as Hoodia, Asclepiadaceae. Caralluma are small, erectand fleshy plants native to India having medicinal properties, such asappetite suppression, that generally are attributed to glycosidesbelonging to the pregnane group of glycosides, non-limiting examples ofwhich include caratuberside A, caratuberside B, bouceroside I,bouceroside II, bouceroside III, bouceroside IV, bouceroside V,bouceroside VI, bouceroside VII, bouceroside VIII, bouceroside IX, andbouceroside X.

In another particular embodiment, the at least one herbal extract isderived from a plant of the genus Trichocaulon. Trichocaulon plants aresucculents that generally are native to southern Africa, similar toHoodia, and include the species T. piliferum and T. officinale.

In another particular embodiment, the herbal extract is derived from aplant of the genus Stapelia or Orbea, species of which include S.gigantean and O. variegate, respectively. Both Stapelia and Orbea plantsbelong to the same Subfamily as Hoodia, Asclepiadaceae. Not wishing tobe bound by any theory, it is believed that they compounds exhibitingappetite suppressant activity are saponins, such as pregnane glycosides,which include stavarosides A, B, C, D, E, F, G, H, I, J, and K.

In another particular embodiment, the herbal extract is derived from aplant of the genus Asclepias. Asclepias plants also belong to theAsclepiadaceae family of plants. Non-limiting examples of Asclepiasplants include A. incarnate, A. curassayica, A. syriaca, and A.tuberose. Not wishing to be bound by any theory, it is believed that theextracts comprise steroidal compounds, such as pregnane glycosides andpregnane aglycones, having appetite suppressant effects.

In a particular embodiment, the weight management agent is an exogenoushormone having a weight management effect. Non-limiting examples of suchhormones include CCK, peptide YY, ghrelin, bombesin andgastrin-releasing peptide (GRP), enterostatin, apolipoprotein A-IV,GLP-1, amylin, somastatin, and leptin.

In another embodiment, the weight management agent is a pharmaceuticaldrug. Non-limiting examples include phentenime, diethylpropion,phendimetrazine, sibutramine, rimonabant, oxyntomodulin, floxetinehydrochloride, ephedrine, phenethylamine, or other stimulants.

The at least one weight management agent may be utilized individually orin combination as a functional ingredient for the rebaudioside Mcompositions provided in this invention.

Osteoporosis Management Agent

In certain embodiments, the functional ingredient is at least oneosteoporosis management agent. As used herein, the at least oneosteoporosis management agent may be single osteoporosis managementagent or a plurality of osteoporosis management agent as a functionalingredient for the rebaudioside M compositions or sweetened compositionprovided herein. Generally, according to particular embodiments of thisinvention, the at least one osteoporosis management agent is present inthe rebaudioside M composition or sweetened composition in an amountsufficient to promote health and wellness.

Osteoporosis is a skeletal disorder of compromised bone strength,resulting in an increased risk of bone fracture. Generally, osteoporosisis characterized by reduction of the bone mineral density (BMD),disruption of bone micro-architecture, and changes to the amount andvariety of non-collagenous proteins in the bone.

In certain embodiments, the osteoporosis management agent is at leastone calcium source. According to a particular embodiment, the calciumsource is any compound containing calcium, including salt complexes,solubilized species, and other forms of calcium. Non-limiting examplesof calcium sources include amino acid chelated calcium, calciumcarbonate, calcium oxide, calcium hydroxide, calcium sulfate, calciumchloride, calcium phosphate, calcium hydrogen phosphate, calciumdihydrogen phosphate, calcium citrate, calcium malate, calcium citratemalate, calcium gluconate, calcium tartrate, calcium lactate,solubilized species thereof, and combinations thereof.

According to a particular embodiment, the osteoporosis management agentis a magnesium source. The magnesium source is any compound containingmagnesium, including salt complexes, solubilized species, and otherforms of magnesium. Non-limiting examples of magnesium sources includemagnesium chloride, magnesium citrate, magnesium gluceptate, magnesiumgluconate, magnesium hydroxide, magnesium picolate, magnesium sulfate,solubilized species thereof, and mixtures thereof. In another particularembodiment, the magnesium source comprises an amino acid chelated orcreatine chelated magnesium.

In other embodiments, the osteoporosis agent is chosen from vitamins D,C, K, their precursors and/or beta-carotene and combinations thereof.

Numerous plants and plant extracts also have been identified as beingeffective in the prevention and treatment of osteoporosis. Not wishingto be bound by any theory, it is believed that the plants and plantextracts stimulates bone morphogenic proteins and/or inhibits boneresorption, thereby stimulating bone regeneration and strength.Non-limiting examples of suitable plants and plant extracts asosteoporosis management agents include species of the genus Taraxacumand Amelanchier, as disclosed in U.S. Patent Publication No.2005/0106215, and species of the genus Lindera, Artemisia, Acorus,Carthamus, Carum, Cnidium, Curcuma, Cyperus, Juniperus, Prunus, Iris,Cichorium, Dodonaea, Epimedium, Erigonoum, Soya, Mentha, Ocimum, thymus,Tanacetum, Plantago, Spearmint, Bixa, Vitis, Rosemarinus, Rhus, andAnethum, as disclosed in U.S. Patent Publication No. 2005/0079232.

Phytoestrogen

In certain embodiments, the functional ingredient is at least onephytoestrogen. As used herein, the at least one phytoestrogen may besingle phytoestrogen or a plurality of phytoestrogens as a functionalingredient for the rebaudioside M compositions or sweetened compositionprovided herein. Generally, according to particular embodiments of thisinvention, the at least one phytoestrogen is present in the rebaudiosideM composition or sweetened composition in an amount sufficient topromote health and wellness.

Phytoestrogens are compounds found in plants which can typically bedelivered into human bodies by ingestion of the plants or the plantparts having the phytoestrogens. As used herein, “phytoestrogen” refersto any substance which, when introduced into a body causes anestrogen-like effect of any degree. For example, a phytoestrogen maybind to estrogen receptors within the body and have a smallestrogen-like effect.

Examples of suitable phytoestrogens for embodiments of this inventioninclude, but are not limited to, isoflavones, stilbenes, lignans,resorcyclic acid lactones, coumestans, coumestrol, equol, andcombinations thereof. Sources of suitable phytoestrogens include, butare not limited to, whole grains, cereals, fibers, fruits, vegetables,black cohosh, agave root, black currant, black haw, chasteberries, crampbark, dong quai root, devil's club root, false unicorn root, ginsengroot, groundsel herb, licorice, liferoot herb, motherwort herb, peonyroot, raspberry leaves, rose family plants, sage leaves, sarsaparillaroot, saw palmetto berried, wild yam root, yarrow blossoms, legumes,soybeans, soy products (e.g., miso, soy flour, soymilk, soy nuts, soyprotein isolate, tempen, or tofu) chick peas, nuts, lentils, seeds,clover, red clover, dandelion leaves, dandelion roots, fenugreek seeds,green tea, hops, red wine, flaxseed, garlic, onions, linseed, borage,butterfly weed, caraway, chaste tree, vitex, dates, dill, fennel seed,gotu kola, milk thistle, pennyroyal, pomegranates, southernwood, soyaflour, tansy, and root of the kudzu vine (pueraria root) and the like,and combinations thereof.

Isoflavones belong to the group of phytonutrients called polyphenols. Ingeneral, polyphenols (also known as “polyphenolics”), are a group ofchemical substances found in plants, characterized by the presence ofmore than one phenol group per molecule.

Suitable phytoestrogcn isoflavones in accordance with embodiments ofthis invention include genistein, daidzein, glycitein, biochanin A,formononetin, their respective naturally occurring glycosides andglycoside conjugates, matairesinol, secoisolariciresinol, enterolactone,enterodiol, textured vegetable protein, and combinations thereof.

Suitable sources of isoflavones for embodiments of this inventioninclude, but are not limited to, soy beans, soy products, legumes,alfalfa spouts, chickpeas, peanuts, and red clover.

Long-Chain Primary Aliphatic Saturated Alcohol

In certain embodiments, the functional ingredient is at least one longchain primary aliphatic saturated alcohol. As used herein, the at leastone long chain primary aliphatic saturated alcohol may be single longchain primary aliphatic saturated alcohol or a plurality of long chainprimary aliphatic saturated alcohols as a functional ingredient for therebaudioside M compositions or sweetened composition provided herein.Generally, according to particular embodiments of this invention, the atleast one long chain primary aliphatic saturated alcohol is present inthe rebaudioside M composition or sweetened composition in an amountsufficient to promote health and wellness.

Long-chain primary aliphatic saturated alcohols are a diverse group oforganic compounds. The term alcohol refers to the fact these compoundsfeature a hydroxyl group (—OH) bound to a carbon atom. The term primaryrefers to the fact that in these compounds the carbon atom which isbound to the hydroxyl group is bound to only one other carbon atom. Theterm saturated refers to the fact that these compounds feature no carbonto carbon pi bonds. The term aliphatic refers to the fact that thecarbon atoms in these compounds are joined together in straight orbranched chains rather than in rings. The term long-chain refers to thefact that the number of carbon atoms in these compounds is at least 8carbons).

Non-limiting examples of particular long-chain primary aliphaticsaturated alcohols for use in particular embodiments of the inventioninclude the 8 carbon atom 1-octanol, the 9 carbon 1-nonanol, the 10carbon atom 1-decanol, the 12 carbon atom 1-dodecanol, the 14 carbonatom 1-tetradecanol, the 16 carbon atom 1-hexadecanol, the 18 carbonatom 1-octadecanol, the 20 carbon atom 1-eicosanol, the 22 carbon1-docosanol, the 24 carbon 1-tetracosanol, the 26 carbon 1-hexacosanol,the 27 carbon 1-heptacosanol, the 28 carbon 1-octanosol, the 29 carbon1-nonacosanol, the 30 carbon 1-triacontanol, the 32 carbon1-dotriacontanol, and the 34 carbon 1-tetracontanol.

In a particularly desirable embodiment of the invention, the long-chainprimary aliphatic saturated alcohols is policosanol. Policosanol is theterm for a mixture of long-chain primary aliphatic saturated alcoholscomposed primarily of 28 carbon 1-octanosol and 30 carbon1-triacontanol, as well as other alcohols in lower concentrations suchas 22 carbon 1-docosanol, 24 carbon 1-tetracosanol, 26 carbon1-hexacosanol, 27 carbon 1-heptacosanol, 29 carbon 1-nonacosanol, 32carbon 1-dotriacontanol, and 34 carbon 1-tetracontanol.

Long-chain primary aliphatic saturated alcohols are derived from naturalfats and oils. They may be obtained from these sources by usingextraction techniques well known to those of ordinary skill in the art.Policosanols can be isolated from a variety of plants and materialsincluding sugar cane (Saccharum officinarium), yams (e.g. Dioscoreaopposite), bran from rice (e.g. Oryza sativa), and beeswax. Policosanolsmay be obtained from these sources by using extraction techniques wellknown to those of ordinary skill in the art. A description of suchextraction techniques can be found in U.S. Pat. Appl. No. 2005/0220868,the disclosure of which is expressly incorporated by reference.

Phytosterols

In certain embodiments, the functional ingredient is at least onephytosterol, phytostanol or combination thereof. Generally, according toparticular embodiments of this invention, the at least one phytosterol,phytostanol or combination thereof is present in the rebaudioside Mcomposition or sweetened composition in an amount sufficient to promotehealth and wellness.

As used herein, the phrases “stanol”, “plant stanol” and “phytostanol”are synonymous.

Plant sterols and stanols are present naturally in small quantities inmany fruits, vegetables, nuts, seeds, cereals, legumes, vegetable oils,bark of the trees and other plant sources. Although people normallyconsume plant sterols and stanols every day, the amounts consumed areinsufficient to have significant cholesterol-lowering effects or otherhealth benefits. Accordingly, it would be desirable to supplement foodand beverages with plant sterols and stanols.

Sterols are a subgroup of steroids with a hydroxyl group at C-3.Generally, phytosterols have a double bond within the steroid nucleus,like cholesterol; however, phytosterols also may comprise a substitutedsidechain (R) at C-24, such as an ethyl or methyl group, or anadditional double bond. The structures of phytosterols are well known tothose of skill in the art.

At least 44 naturally-occurring phytosterols have been discovered, andgenerally are derived from plants, such as corn, soy, wheat, and woodoils; however, they also may be produced synthetically to formcompositions identical to those in nature or having properties similarto those of naturally-occurring phytosterols. According to particularembodiments of this invention, non-limiting examples of phytosterolswell known to those or ordinary skill in the art include4-desmethylsterols (e.g., β-sitosterol, campesterol, stigmasterol,brassicasterol, 22-dehydrobrassicasterol, and Δ5-avenasterol),4-monomethyl sterols, and 4,4-dimethyl sterols (triterpene alcohols)(e.g., cycloartenol, 24-methylenecycloartanol, and cyclobranol).

As used herein, the phrases “stanol”, “plant stanol” and “phytostanol”are synonymous. Phytostanols are saturated sterol alcohols present inonly trace amounts in nature and also may be synthetically produced,such as by hydrogenation of phytosterols. According to particularembodiments of this invention, non-limiting examples of phytostanolsinclude β-sitostanol, campestanol, cycloartanol, and saturated forms ofother triterpene alcohols.

Both phytosterols and phytostanols, as used herein, include the variousisomers such as the α and β isomers (e.g., α-sitosterol andβ-sitostanol, which comprise one of the most effective phytosterols andphytostanols, respectively, for lowering serum cholesterol in mammals).

The phytosterols and phytostanols of the present invention also may bein their ester form. Suitable methods for deriving the esters ofphytosterols and phytostanols are well known to those of ordinary skillin the art, and are disclosed in U.S. Pat. Nos. 6,589,588, 6,635,774,6,800,317, and U.S. Patent Publication Number 2003/0045473, thedisclosures of which are incorporated herein by reference in theirentirety. Non-limiting examples of suitable phytosterol and phytostanolesters include sitosterol acetate, sitosterol oleate, stigmasterololeate, and their corresponding phytostanol esters. The phytosterols andphytostanols of the present invention also may include theirderivatives.

D. Tabletop Sweetener Compositions

The present invention also extends to tabletop sweetener compositionscomprising the rebaudioside M compositions disclosed herein. Thetabletop composition can further include at least one bulking agent,additive, anti-caking agent, functional ingredient or combinationthereof.

Suitable “bulking agents” include, but are not limited to, maltodextrin(10 DE, 18 DE, or 5 DE), corn syrup solids (20 or 36 DE), sucrose,fructose, glucose, invert sugar, sorbitol, xylose, ribulose, mannose,xylitol, mannitol, galactitol, erythritol, maltitol, lactitol, isomalt,maltose, tagatose, lactose, inulin, glycerol, propylene glycol, polyols,polydextrose, fructooligosaccharides, cellulose and cellulosederivatives, and the like, and mixtures thereof. Additionally, inaccordance with still other embodiments of the invention, granulatedsugar (sucrose) or other caloric sweeteners such as crystallinefructose, other carbohydrates, or sugar alcohol can be used as a bulkingagent due to their provision of good content uniformity without theaddition of significant calories.

As used herein, the phrase “anti-caking agent” and “flow agent” refer toany composition which assists in content uniformity and uniformdissolution. In accordance with particular embodiments, non-limitingexamples of anti-caking agents include cream of tartar, calciumsilicate, silicon dioxide, microcrystalline cellulose (Avicel, FMCBioPolymer, Philadelphia, Pa.), and tricalcium phosphate. In oneembodiment, the anti-caking agents are present in the tabletopfunctional sweetener composition in an amount from about 0.001 to about3% by weight of the tabletop functional sweetener composition.

The tabletop sweetener compositions can be packaged in any form known inthe art. Non-limiting forms include, but are not limited to, powderform, granular form, packets, tablets, sachets, pellets, cubes andsolids.

In one embodiment, the tabletop sweetener composition is asingle-serving (portion control) packet comprising a dry-blend.Dry-blend formulations generally may comprise powder or granules.Although the tabletop sweetener composition may be in a packet of anysize, an illustrative non-limiting example of conventional portioncontrol tabletop sweetener packets are approximately 2.5 by 1.5 inchesand hold approximately 1 gram of a sweetener composition having asweetness equivalent to 2 teaspoons of granulated sugar (˜8 g). Theamount of Rebaudioside M in a dry-blend tabletop sweetener formulationcan vary. In a particular embodiment, a dry-blend tabletop sweetenerformulation may contain Rebaudioside M in an amount from about 1% (w/w)to about 10% (w/w) of the tabletop sweetener composition.

Solid tabletop sweetener embodiments include cubes and tablets. Anon-limiting example of conventional cubes is equivalent in size to astandard cube of granulated sugar, which is approximately 2.2×2.2×2.2cm³ and weigh approximately 8 g. In one embodiment, a solid tabletopsweetener is in the form of a tablet or any other form known to thoseskilled in the art.

E. Sweetened Compositions

The rebaudioside M compositions can be incorporated in any knownsweetenable composition, such as, for example, pharmaceuticalcompositions, edible gel mixes and compositions, dental compositions,foodstuffs (confections, condiments, chewing gum, cereal compositions,baked goods, dairy products, and tabletop sweetener compositions),beverages and beverage products to provide a sweetened composition.

In one embodiment, a sweetened composition comprises a sweetenablecomposition and a rebaudioside M composition. The sweetened compositionscan optionally include additives, sweeteners, functional ingredients andcombinations thereof.

Pharmaceutical Compositions

In one embodiment, a pharmaceutical composition contains apharmaceutically active substance and a rebaudioside M composition. Therebaudioside M composition can be present as an excipient material inthe pharmaceutical composition, which can mask a bitter or otherwiseundesirable taste of a pharmaceutically active substance or anotherexcipient material.

The pharmaceutical composition may be in the form of a tablet, acapsule, an aerosol, a powder, an effervescent tablet or powder, asyrup, an emulsion, a suspension, a solution, or any other form forproviding the pharmaceutical composition to a patient. In particularembodiments, the pharmaceutical composition may be in a form for oraladministration, buccal administration, sublingual administration, or anyother route of administration as known in the art.

As referred to herein, “pharmaceutically active substance” means anydrug, drug formulation, medication, prophylactic agent, therapeuticagent, or other substance having biological activity. As referred toherein, “excipient material” refers to any inactive substance used as avehicle for an active ingredient, such as any material to facilitatehandling, stability, dispersibility, wettability, and/or releasekinetics of a pharmaceutically active substance.

Suitable pharmaceutically active substances include, but are not limitedto, medications for the gastrointestinal tract or digestive system, forthe cardiovascular system, for the central nervous system, for pain orconsciousness, for musculo-skeletal disorders, for the eye, for the ear,nose and oropharynx, for the respiratory system, for endocrine problems,for the reproductive system or urinary system, for contraception, forobstetrics and gynecology, for the skin, for infections andinfestations, for immunology, for allergic disorders, for nutrition, forneoplastic disorders, for diagnostics, for euthanasia, or otherbiological functions or disorders. Examples of suitable pharmaceuticallyactive substances for embodiments of the present invention include, butare not limited to, antacids, reflux suppressants, antiflatulents,antidopaminergics, proton pump inhibitors, cytoprotectants,prostaglandin analogues, laxatives, antispasmodics, antidiarrhoeals,bile acid sequestrants, opioids, beta-receptor blockers, calcium channelblockers, diuretics, cardiac glycosides, antiarrhythmics, nitrates,antianginals, vasoconstrictors, vasodilators, peripheral activators, ACEinhibitors, angiotensin receptor blockers, alpha blockers,anticoagulants, heparin, antiplatelet drugs, fibrinolytics,anti-hemophilic factors, haemostatic drugs, hypolipidaemic agents,statins, hynoptics, anaesthetics, antipsychotics, antidepressants,anti-emetics, anticonvulsants, antiepileptics, anxiolytics,barbiturates, movement disorder drugs, stimulants, benzodiazepines,cyclopyrrolones, dopamine antagonists, antihistamines, cholinergics,anticholinergics, emetics, cannabinoids, analgesics, muscle relaxants,antibiotics, aminoglycosides, anti-virals, anti-fungals,anti-inflammatories, anti-gluacoma drugs, sympathomimetics, steroids,ceruminolytics, bronchodilators, NSAIDS, antitussive, mucolytics,decongestants, corticosteroids, androgens, antiandrogens, gonadotropins,growth hormones, insulin, antidiabetics, thyroid hormones, calcitonin,diphosponates, vasopressin analogues, alkalizing agents, quinolones,anticholinesterase, sildenafil, oral contraceptives, Hormone ReplacementTherapies, bone regulators, follicle stimulating hormones, luteinizingshormones, gamolenic acid, progestogen, dopamine agonist, oestrogen,prostaglandin, gonadorelin, clomiphene, tamoxifen, diethylstilbestrol,antileprotics, antituberculous drugs, antimalarials, anthelmintics,antiprotozoal, antiserums, vaccines, interferons, tonics, vitamins,cytotoxic drugs, sex hormones, aromatase inhibitors, somatostatininhibitors, or similar type substances, or combinations thereof. Suchcomponents generally are recognized as safe (GRAS) and/or are U.S. Foodand Drug Administration (FDA)-approved.

The pharmaceutically active substance is present in the pharmaceuticalcomposition in widely ranging amounts depending on the particularpharmaceutically active agent being used and its intended applications.An effective dose of any of the herein described pharmaceutically activesubstances can be readily determined by the use of conventionaltechniques and by observing results obtained under analogouscircumstances. In determining the effective dose, a number of factorsare considered including, but not limited to: the species of thepatient; its size, age, and general health; the specific diseaseinvolved; the degree of involvement or the severity of the disease; theresponse of the individual patient; the particular pharmaceuticallyactive agent administered; the mode of administration; thebioavailability characteristic of the preparation administered; the doseregimen selected; and the use of concomitant medication. Thepharmaceutically active substance is included in the pharmaceuticallyacceptable carrier, diluent, or excipient in an amount sufficient todeliver to a patient a therapeutic amount of the pharmaceutically activesubstance in vivo in the absence of serious toxic effects when used ingenerally acceptable amounts. Thus, suitable amounts can be readilydiscerned by those skilled in the art.

According to particular embodiments of the present invention, theconcentration of pharmaceutically active substance in the pharmaceuticalcomposition will depend on absorption, inactivation, and excretion ratesof the drug as well as other factors known to those of skill in the art.It is to be noted that dosage values will also vary with the severity ofthe condition to be alleviated. It is to be further understood that forany particular subject, specific dosage regimes should be adjusted overtime according to the individual need and the professional judgment ofthe person administering or supervising the administration of thepharmaceutical compositions, and that the dosage ranges set forth hereinare exemplary only and are not intended to limit the scope or practiceof the claimed composition. The pharmaceutically active substance may beadministered at once, or may be divided into a number of smaller dosesto be administered at varying intervals of time.

The pharmaceutical composition also may comprise other pharmaceuticallyacceptable excipient materials. Examples of suitable excipient materialsfor embodiments of this invention include, but are not limited to,antiadherents, binders (e.g., microcrystalline cellulose, gumtragacanth, or gelatin), coatings, disintegrants, fillers, diluents,softeners, emulsifiers, flavoring agents, coloring agents, adjuvants,lubricants, functional agents (e.g., nutrients), viscosity modifiers,bulking agents, glidiants (e.g., colloidal silicon dioxide) surfaceactive agents, osmotic agents, diluents, or any other non-activeingredient, or combinations thereof. For example, the pharmaceuticalcompositions of the present invention may include excipient materialsselected from the group consisting of calcium carbonate, coloringagents, whiteners, preservatives, and flavors, triacetin, magnesiumstearate, sterotes, natural or artificial flavors, essential oils, plantextracts, fruit essences, gelatins, or combinations thereof.

The excipient material of the pharmaceutical composition may optionallyinclude other artificial or natural sweeteners, bulk sweeteners, orcombinations thereof. Bulk sweeteners include both caloric andnon-caloric compounds. In a particular embodiment, the additivefunctions as the bulk sweetener. Non-limiting examples of bulksweeteners include sucrose, dextrose, maltose, dextrin, dried invertsugar, fructose, high fructose corn syrup, levulose, galactose, cornsyrup solids, tagatose, polyols (e.g., sorbitol, mannitol, xylitol,lactitol, erythritol, and maltitol), hydrogenated starch hydrolysates,isomalt, trehalose, and mixtures thereof. In particular embodiments, thebulk sweetener is present in the pharmaceutical composition in widelyranging amounts depending on the degree of sweetness desired. Suitableamounts of both sweeteners would be readily discernable to those skilledin the art.

Edible Gel Mixes and Edible Gel Compositions

In one embodiment, an edible gel or edible gel mix comprises arebaudioside M composition. The edible gel or edible gel mixes canoptionally include additives, functional ingredients or combinationsthereof.

Edible gels are gels that can be eaten. A gel is a colloidal system inwhich a network of particles spans the volume of a liquid medium.Although gels mainly are composed of liquids, and thus exhibit densitiessimilar to liquids, gels have the structural coherence of solids due tothe network of particles that spans the liquid medium. For this reason,gels generally appear to be solid, jelly-like materials. Gels can beused in a number of applications. For example, gels can be used infoods, paints, and adhesives.

Non-limiting examples of edible gel compositions for use in particularembodiments include gel desserts, puddings, jellies, pastes, trifles,aspics, marshmallows, gummy candies, or the like. Edible gel mixesgenerally are powdered or granular solids to which a fluid may be addedto form an edible gel composition. Non-limiting examples of fluids foruse in particular embodiments include water, dairy fluids, dairyanalogue fluids, juices, alcohol, alcoholic beverages, and combinationsthereof. Non-limiting examples of dairy fluids which may be used inparticular embodiments include milk, cultured milk, cream, fluid whey,and mixtures thereof. Non-limiting examples of dairy analogue fluidswhich may be used in particular embodiments include, for example, soymilk and non-dairy coffee whitener. Because edible gel products found inthe marketplace typically are sweetened with sucrose, it is desirable tosweeten edible gels with an alternative sweetener in order provide alow-calorie or non-calorie alternative.

As used herein, the term “gelling ingredient” denotes any material thatcan form a colloidal system within a liquid medium. Non-limitingexamples of gelling ingredients for use in particular embodimentsinclude gelatin, alginate, carageenan, gum, pectin, konjac, agar, foodacid, rennet, starch, starch derivatives, and combinations thereof. Itis well known to those having ordinary skill in the art that the amountof gelling ingredient used in an edible gel mix or an edible gelcomposition varies considerably depending on a number of factors, suchas the particular gelling ingredient used, the particular fluid baseused, and the desired properties of the gel.

Non-limiting examples of other ingredients for use in particularembodiments include a food acid, a salt of a food acid, a bufferingsystem, a bulking agent, a sequestrant, a cross-linking agent, one ormore flavors, one or more colors, and combinations thereof. Non-limitingexamples of food acids for use in particular embodiments include citricacid, adipic acid, fumaric acid, lactic acid, malic acid, andcombinations thereof. Non-limiting examples of salts of food acids foruse in particular embodiments include sodium salts of food acids,potassium salts of food acids, and combinations thereof. Non-limitingexamples of bulking agents for use in particular embodiments includeraftilose, isomalt, sorbitol, polydextrose, maltodextrin, andcombinations thereof. Non-limiting examples of sequestrants for use inparticular embodiments include calcium disodium ethylene tetra-acetate,glucono delta-lactone, sodium gluconate, potassium gluconate,ethylenediaminetetraacetic acid (EDTA), and combinations thereof.Non-limiting examples of cross-linking agents for use in particularembodiments include calcium ions, magnesium ions, sodium ions, andcombinations thereof.

Dental Compositions

In one embodiment, a dental composition comprises a rebaudioside Mcomposition.

The dental composition may be in the form of any oral composition usedin the oral cavity such as mouth freshening agents, gargling agents,mouth rinsing agents, toothpaste, tooth polish, dentifrices, mouthsprays, teeth-whitening agent, dental floss, and the like, for example.

As referred to herein, “active dental substance” means any compositionwhich can be used to improve the aesthetic appearance and/or health ofteeth or gums or prevent dental caries. As referred to herein, “basematerial” refers to any inactive substance used as a vehicle for anactive dental substance, such as any material to facilitate handling,stability, dispersibility, wettability, foaming, and/or release kineticsof an active dental substance.

Suitable active dental substances for embodiments of this inventioninclude, but are not limited to, substances which remove dental plaque,remove food from teeth, aid in the elimination and/or masking ofhalitosis, prevent tooth decay, and prevent gum disease (i.e., Gingiva).Examples of suitable active dental substances for embodiments of thepresent invention include, but are not limited to, anticaries drugs,fluoride, sodium fluoride, sodium monofluorophosphate, stannos fluoride,hydrogen peroxide, carbamide peroxide (i.e., urea peroxide),antibacterial agents, plaque removing agents, stain removers,anticalculus agents, abrasives, baking soda, percarbonates, perboratesof alkali and alkaline earth metals, or similar type substances, orcombinations thereof. Such components generally are recognized as safe(GRAS) and/or are U.S. Food and Drug Administration (FDA)-approved.

According to particular embodiments of the invention, the active dentalsubstance is present in the dental composition in an amount ranging fromabout 50 ppm to about 3000 ppm of the dental composition. Generally, theactive dental substance is present in the dental composition in anamount effective to at least improve the aesthetic appearance and/orhealth of teeth or gums marginally or prevent dental caries. Forexample, a dental composition comprising a toothpaste may include anactive dental substance comprising fluoride in an amount of about 850 to1,150 ppm.

The dental composition also may comprise other base materials. Examplesof suitable base materials for embodiments of this invention include,but are not limited to, water, sodium lauryl sulfate or other sulfates,humectants, enzymes, vitamins, herbs, calcium, flavorings (e.g., mint,bubblegum, cinnamon, lemon, or orange), surface-active agents, binders,preservatives, gelling agents, pH modifiers, peroxide activators,stabilizers, coloring agents, or similar type materials, andcombinations thereof.

The base material of the dental composition may optionally include otherartificial or natural sweeteners, bulk sweeteners, or combinationsthereof. Bulk sweeteners include both caloric and non-caloric compounds.Non-limiting examples of bulk sweeteners include sucrose, dextrose,maltose, dextrin, dried invert sugar, fructose, high fructose cornsyrup, levulose, galactose, corn syrup solids, tagatose, polyols (e.g.,sorbitol, mannitol, xylitol, lactitol, erythritol, and maltitol),hydrogenated starch hydrolysates, isomalt, trehalose, and mixturesthereof.

Generally, the amount of bulk sweetener present in the dentalcomposition ranges widely depending on the particular embodiment of thedental composition and the desired degree of sweetness. Those ofordinary skill in the art will readily ascertain the appropriate amountof bulk sweetener. In particular embodiments, the bulk sweetener ispresent in the dental composition in an amount in the range of about 0.1to about 5 weight percent of the dental composition.

According to particular embodiments of the invention, the base materialis present in the dental composition in an amount ranging from about 20to about 99 percent by weight of the dental composition. Generally, thebase material is present in an amount effective to provide a vehicle foran active dental substance.

Generally, the amount of the sweetener varies widely depending on thenature of the particular dental composition and the desired degree ofsweetness. Those skilled in the art will be able to discern a suitableamount of sweetener for such dental composition. In a particularembodiment, rebaudioside M is present in the dental composition in anamount in the range of about 1 to about 5,000 ppm of the dentalcomposition and the at least one additive is present in the dentalcomposition in an amount in the range of about 0.1 to about 100,000 ppmof the dental composition.

Foodstuffs include, but are not limited to, confections, condiments,chewing gum, cereal, baked goods, and dairy products.

Confections

In one embodiment, the present invention is a confection comprising arebaudioside M composition.

As referred to herein, “confection” can mean a sweet, a lollie, aconfectionery, or similar term. The confection generally contains a basecomposition component and a sweetener component. The confection may bein the form of any food that is typically perceived to be rich in sugaror is typically sweet. According to particular embodiments of thepresent invention, the confections may be bakery products such aspastries; desserts such as yogurt, jellies, drinkable jellies, puddings,Bavarian cream, blancmange, cakes, brownies, mousse and the like,sweetened food products eaten at tea time or following meals; frozenfoods; cold confections, e.g. types of ice cream such as ice cream, icemilk, lacto-ice and the like (food products in which sweeteners andvarious other types of raw materials are added to milk products, and theresulting mixture is agitated and frozen), and ice confections such assherbets, dessert ices and the like (food products in which variousother types of raw materials are added to a sugary liquid, and theresulting mixture is agitated and frozen); general confections, e.g.,baked confections or steamed confections such as crackers, biscuits,buns with bean-jam filling, halvah, alfajor, and the like; rice cakesand snacks; table top products; general sugar confections such aschewing gum (e.g. including compositions which comprise a substantiallywater-insoluble, chewable gum base, such as chicle or substitutesthereof, including jetulong, guttakay rubber or certain comestiblenatural synthetic resins or waxes), hard candy, soft candy, mints,nougat candy, jelly beans, fudge, toffee, taffy, Swiss milk tablet,licorice candy, chocolates, gelatin candies, marshmallow, marzipan,divinity, cotton candy, and the like; sauces including fruit flavoredsauces, chocolate sauces and the like; edible gels; crèmes includingbutter crèmes, flour pastes, whipped cream and the like; jams includingstrawberry jam, marmalade and the like; and breads including sweetbreads and the like or other starch products, and combinations thereof.

As referred to herein, “base composition” means any composition whichcan be a food item and provides a matrix for carrying the sweetenercomponent.

Suitable base compositions for embodiments of this invention may includeflour, yeast, water, salt, butter, eggs, milk, milk powder, liquor,gelatin, nuts, chocolate, citric acid, tartaric acid, fumaric acid,natural flavors, artificial flavors, colorings, polyols, sorbitol,isomalt, maltitol, lactitol, malic acid, magnesium stearate, lecithin,hydrogenated glucose syrup, glycerine, natural or synthetic gum, starch,and the like, and combinations thereof. Such components generally arerecognized as safe (GRAS) and/or are U.S. Food and Drug Administration(FDA)-approved. According to particular embodiments of the invention,the base composition is present in the confection in an amount rangingfrom about 0.1 to about 99 weight percent of the confection.

The base composition of the confection may optionally include otherartificial or natural sweeteners, bulk sweeteners, or combinationsthereof. Bulk sweeteners include both caloric and non-caloric compounds.Non-limiting examples of bulk sweeteners include sucrose, dextrose,maltose, dextrin, dried invert sugar, fructose, high fructose cornsyrup, levulose, galactose, corn syrup solids, tagatose, polyols (e.g.,sorbitol, mannitol, xylitol, lactitol, erythritol, and maltitol),hydrogenated starch hydrolysates, isomalt, trehalose, and mixturesthereof. Generally, the amount of bulk sweetener present in theconfection ranges widely depending on the particular embodiment of theconfection and the desired degree of sweetness. Those of ordinary skillin the art will readily ascertain the appropriate amount of bulksweetener.

In a particular embodiment, a confection comprises a rebaudioside Mcomposition and a base composition. Generally, the amount ofrebaudioside M in the confection ranges widely depending on theparticular embodiment of the confection and the desired degree ofsweetness. Those of ordinary skill in the art will readily ascertain theappropriate amount of sweetener. In a particular embodiment,rebaudioside M is present in the confection in an amount in the range ofabout 30 ppm to about 6000 ppm of the confection. In another embodiment,rebaudioside M is present in the confection in an amount in the range ofabout 1 ppm to about 10,000 ppm of the confection. In embodiments wherethe confection comprises hard candy, rebaudioside M is present in anamount in the range of about 150 ppm to about 2250 ppm of the hardcandy.

Condiment Compositions

In one embodiment, the present invention is a condiment comprising arebaudioside M composition.

Condiments, as used herein, are compositions used to enhance or improvethe flavor of a food or beverage. Non-limiting examples of condimentsinclude ketchup (catsup); mustard; barbecue sauce; butter; chili sauce;chutney; cocktail sauce; curry; dips; fish sauce; horseradish; hotsauce; jellies, jams, marmalades, or preserves; mayonnaise; peanutbutter; relish; remoulade; salad dressings (e.g., oil and vinegar,Caesar, French, ranch, bleu cheese, Russian, Thousand Island, Italian,and balsamic vinaigrette), salsa; sauerkraut; soy sauce; steak sauce;syrups; tartar sauce; and Worcestershire sauce.

Condiment bases generally comprise a mixture of different ingredients,non-limiting examples of which include vehicles (e.g., water andvinegar); spices or seasonings (e.g., salt, pepper, garlic, mustardseed, onion, paprika, turmeric, and combinations thereof); fruits,vegetables, or their products (e.g., tomatoes or tomato-based products(paste, puree), fruit juices, fruit juice peels, and combinationsthereof); oils or oil emulsions, particularly vegetable oils; thickeners(e.g., xanthan gum, food starch, other hydrocolloids, and combinationsthereof); and emulsifying agents (e.g., egg yolk solids, protein, gumarabic, carob bean gum, guar gum, gum karaya, gum tragacanth,carageenan, pectin, propylene glycol esters of alginic acid, sodiumcarboxymethyl-cellulose, polysorbates, and combinations thereof).Recipes for condiment bases and methods of making condiment bases arewell known to those of ordinary skill in the art.

Generally, condiments also comprise caloric sweeteners, such as sucrose,high fructose corn syrup, molasses, honey, or brown sugar. In exemplaryembodiments of the condiments provided herein, rebaudioside M orrebaudioside M compositions are used instead of traditional caloricsweeteners. Accordingly, a condiment composition desirably comprisesrebaudioside M or a rebaudioside M composition and a condiment base.

The condiment composition optionally may include other natural and/orsynthetic high-potency sweeteners, bulk sweeteners, pH modifying agents(e.g., lactic acid, citric acid, phosphoric acid, hydrochloric acid,acetic acid, and combinations thereof), fillers, functional agents(e.g., pharmaceutical agents, nutrients, or components of a food orplant), flavorings, colorings, or combinations thereof.

Chewing Gum Compositions

In one embodiment, the present invention is a chewing gum compositioncomprising a rebaudioside M composition. Chewing gum compositionsgenerally comprise a water-soluble portion and a water-insolublechewable gum base portion. The water soluble portion, which typicallyincludes the rebaudioside M composition, dissipates with a portion ofthe flavoring agent over a period of time during chewing while theinsoluble gum base portion is retained in the mouth. The insoluble gumbase generally determines whether a gum is considered chewing gum,bubble gum, or a functional gum.

The insoluble gum base, which is generally present in the chewing gumcomposition in an amount in the range of about 15 to about 35 weightpercent of the chewing gum composition, generally comprises combinationsof elastomers, softeners (plasticizers), emulsifiers, resins, andfillers. Such components generally are considered food grade, recognizedas safe (GRA), and/or are U.S. Food and Drug Administration(FDA)-approved.

Elastomers, the primary component of the gum base, provide the rubbery,cohesive nature to gums and can include one or more natural rubbers(e.g., smoked latex, liquid latex, or guayule); natural gums (e.g.,jelutong, perillo, sorva, massaranduba balata, massaranduba chocolate,nispero, rosindinha, chicle, and gutta hang kang); or syntheticelastomers (e.g., butadiene-styrene copolymers, isobutylene-isoprenecopolymers, polybutadiene, polyisobutylene, and vinyl polymericelastomers). In a particular embodiment, the elastomer is present in thegum base in an amount in the range of about 3 to about 50 weight percentof the gum base.

Resins are used to vary the firmness of the gum base and aid insoftening the elastomer component of the gum base. Non-limiting examplesof suitable resins include a rosin ester, a terpene resin (e.g., aterpene resin from α-pinene, β-pinene and/or d-limonene), polyvinylacetate, polyvinyl alcohol, ethylene vinyl acetate, and vinylacetate-vinyl laurate copolymers. Non-limiting examples of rosin estersinclude a glycerol ester of a partially hydrogenated rosin, a glycerolester of a polymerized rosin, a glycerol ester of a partially dimerizedrosin, a glycerol ester of rosin, a pentaerythritol ester of a partiallyhydrogenated rosin, a methyl ester of rosin, or a methyl ester of apartially hydrogenated rosin. In a particular embodiment, the resin ispresent in the gum base in an amount in the range of about 5 to about 75weight percent of the gum base.

Softeners, which also are known as plasticizers, are used to modify theease of chewing and/or mouthfeel of the chewing gum composition.Generally, softeners comprise oils, fats, waxes, and emulsifiers.Non-limiting examples of oils and fats include tallow, hydrogenatedtallow, large, hydrogenated or partially hydrogenated vegetable oils(e.g., soybean, canola, cottonseed, sunflower, palm, coconut, corn,safflower, or palm kernel oils), cocoa butter, glycerol monostearate,glycerol triacetate, glycerol abietate, leithin, monoglycerides,diglycerides, triglycerides acetylated monoglycerides, and free fattyacids. Non-limiting examples of waxes includepolypropylene/polyethylene/Fisher-Tropsch waxes, paraffin, andmicrocrystalline and natural waxes (e.g., candelilla, beeswas andcarnauba). Microcrystalline waxes, especially those with a high degreeof crystallinity and a high melting point, also may be considered asbodying agents or textural modifiers. In a particular embodiment, thesofteners are present in the gum base in an amount in the range of about0.5 to about 25 weight percent of the gum base.

Emulsifiers are used to form a uniform dispersion of the insoluble andsoluble phases of the chewing gum composition and also have plasticizingproperties. Suitable emulsifiers include glycerol monostearate (GMS),lecithin (Phosphatidyl choline), polyglycerol polyricinoleic acid(PPGR), mono and diglycerides of fatty acids, glycerol distearate,tracetin, acetylated monoglyceride, glycerol triactetate, and magnesiumstearate. In a particular embodiment, the emulsifiers are present in thegum base in an amount in the range of about 2 to about 30 weight percentof the gum base.

The chewing gum composition also may comprise adjuvants or fillers ineither the gum base and/or the soluble portion of the chewing gumcomposition. Suitable adjuvants and fillers include lecithin, inulin,polydextrin, calcium carbonate, magnesium carbonate, magnesium silicate,ground limestome, aluminum hydroxide, aluminum silicate, talc, clay,alumina, titanium dioxide, and calcium phosphate. In particularembodiments, lecithin can be used as an inert filler to decrease thestickiness of the chewing gum composition. In other particularembodiments, lactic acid copolymers, proteins (e.g., gluten and/or zein)and/or guar can be used to create a gum that is more readilybiodegradable. The adjuvants or fillers are generally present in the gumbase in an amount up to about 20 weight percent of the gum base. Otheroptional ingredients include coloring agents, whiteners, preservatives,and flavors.

In particular embodiments of the chewing gum composition, the gum basecomprises about 5 to about 95 weight percent of the chewing gumcomposition, more desirably about 15 to about 50 weight percent of thechewing gum composition, and even more desirably from about 20 to about30 weight percent of the chewing gum composition.

The soluble portion of the chewing gum composition may optionallyinclude other artificial or natural sweeteners, bulk sweeteners,softeners, emulsifiers, flavoring agents, coloring agents, adjuvants,fillers, functional agents (e.g., pharmaceutical agents or nutrients),or combinations thereof. Suitable examples of softeners and emulsifiersare described above.

Bulk sweeteners include both caloric and non-caloric compounds.Non-limiting examples of bulk sweeteners include sucrose, dextrose,maltose, dextrin, dried invert sugar, fructose, high fructose cornsyrup, levulose, galactose, corn syrup solids, tagatose, polyols (e.g.,sorbitol, mannitol, xylitol, lactitol, erythritol, and maltitol),hydrogenated starch hydrolysates, isomalt, trehalose, and mixturesthereof. In particular embodiments, the bulk sweetener is present in thechewing gum composition in an amount in the range of about 1 to about 75weight percent of the chewing gum composition.

Flavoring agents may be used in either the insoluble gum base or solubleportion of the chewing gum composition. Such flavoring agents may benatural or artificial flavors. In a particular embodiment, the flavoringagent comprises an essential oil, such as an oil derived from a plant ora fruit, peppermint oil, spearmint oil, other mint oils, clove oil,cinnamon oil, oil of wintergreen, bay, thyme, cedar leaf, nutmeg,allspice, sage, mace, and almonds. In another particular embodiment, theflavoring agent comprises a plant extract or a fruit essence such asapple, banana, watermelon, pear, peach, grape, strawberry, raspberry,cherry, plum, pineapple, apricot, and mixtures thereof. In still anotherparticular embodiment, the flavoring agent comprises a citrus flavor,such as an extract, essence, or oil of lemon, lime, orange, tangerine,grapefruit, citron, or kumquat.

In a particular embodiment, a chewing gum composition comprisesrebaudioside M or a rebaudioside M composition and a gum base. In aparticular embodiment, rebaudioside M is present in the chewing gumcomposition in an amount in the range of about 1 ppm to about 10,000 ppmof the chewing gum composition.

Cereal Compositions

In one embodiment, the present invention is a cereal compositioncomprising a rebaudioside M composition. Cereal compositions typicallyare eaten either as staple foods or as snacks. Non-limiting examples ofcereal compositions for use in particular embodiments includeready-to-eat cereals as well as hot cereals. Ready-to-eat cereals arecereals which may be eaten without further processing (i.e. cooking) bythe consumer. Examples of ready-to-eat cereals include breakfast cerealsand snack bars. Breakfast cereals typically are processed to produce ashredded, flaky, puffy, or extruded form. Breakfast cereals generallyare eaten cold and are often mixed with milk and/or fruit. Snack barsinclude, for example, energy bars, rice cakes, granola bars, andnutritional bars. Hot cereals generally are cooked, usually in eithermilk or water, before being eaten. Non-limiting examples of hot cerealsinclude grits, porridge, polenta, rice, and rolled oats.

Cereal compositions generally comprise at least one cereal ingredient.As used herein, the term “cereal ingredient” denotes materials such aswhole or part grains, whole or part seeds, and whole or part grass.Non-limiting examples of cereal ingredients for use in particularembodiments include maize, wheat, rice, barley, bran, bran endosperm,bulgur, soghums, millets, oats, rye, triticale, buchwheat, fonio,quinoa, bean, soybean, amaranth, teff, spelt, and kaniwa.

In a particular embodiment, the cereal composition comprises arebaudioside M composition and at least one cereal ingredient. Therebaudioside M composition may be added to the cereal composition in avariety of ways, such as, for example, as a coating, as a frosting, as aglaze, or as a matrix blend (i.e. added as an ingredient to the cerealformulation prior to the preparation of the final cereal product).

Accordingly, in a particular embodiment, a rebaudioside M composition isadded to the cereal composition as a matrix blend. In one embodiment,the rebaudioside M composition is blended with a hot cereal prior tocooking to provide a sweetened hot cereal product. In anotherembodiment, the rebaudioside M composition is blended with the cerealmatrix before the cereal is extruded.

In another particular embodiment, a rebaudioside M composition is addedto the cereal composition as a coating, such as, for example, bycombining the rebaudioside M composition with a food grade oil andapplying the mixture onto the cereal. In a different embodiment, therebaudioside M composition and the food grade oil may be applied to thecereal separately, by applying either the oil or the sweetener first.Non-limiting examples of food grade oils for use in particularembodiments include vegetable oils such as corn oil, soybean oil,cottonseed oil, peanut oil, coconut oil, canola oil, olive oil, sesameseed oil, palm oil, palm kernel oil, and mixtures thereof. In yetanother embodiment, food grade fats may be used in place of the oils,provided that the fat is melted prior to applying the fat onto thecereal.

In another embodiment, the rebaudioside M composition is added to thecereal composition as a glaze. Non-limiting examples of glazing agentsfor use in particular embodiments include corn syrup, honey syrups andhoney syrup solids, maple syrups and maple syrup solids, sucrose,isomalt, polydextrose, polyols, hydrogenated starch hydrosylate, aqueoussolutions thereof, and mixtures thereof. In another such embodiment, therebaudioside M composition is added as a glaze by combining with aglazing agent and a food grade oil or fat and applying the mixture tothe cereal. In yet another embodiment, a gum system, such as, forexample, gum acacia, carboxymethyl cellulose, or algin, may be added tothe glaze to provide structural support. In addition, the glaze also mayinclude a coloring agent, and also may include a flavor.

In another embodiment, a rebaudioside M composition is added to thecereal composition as a frosting. In one such embodiment, therebaudioside M composition is combined with water and a frosting agentand then applied to the cereal. Non-limiting examples of frosting agentsfor use in particular embodiments include maltodextrin, sucrose, starch,polyols, and mixtures thereof. The frosting also may include a foodgrade oil, a food grade fat, a coloring agent, and/or a flavor.

Generally, the amount of rebaudioside M in a cereal composition varieswidely depending on the particular type of cereal composition and itsdesired sweetness. Those of ordinary skill in the art can readilydiscern the appropriate amount of sweetener to put in the cerealcomposition. In a particular embodiment, rebaudioside M is present inthe cereal composition in an amount in the range of about 0.02 to about1.5 weight percent of the cereal composition and the at least oneadditive is present in the cereal composition in an amount in the rangeof about 1 to about 5 weight percent of the cereal composition.

Baked Goods

In one embodiment, the present invention is a baked good comprising arebaudioside M composition. Baked goods, as used herein, include readyto eat and all ready to bake products, flours, and mixes requiringpreparation before serving. Non-limiting examples of baked goods includecakes, crackers, cookies, brownies, muffins, rolls, bagels, donuts,strudels, pastries, croissants, biscuits, bread, bread products, andbuns.

Preferred baked goods in accordance with embodiments of this inventioncan be classified into three groups: bread-type doughs (e.g., whitebreads, variety breads, soft buns, hard rolls, bagels, pizza dough, andflour tortillas), sweet doughs (e.g., danishes, croissants, crackers,puff pastry, pie crust, biscuits, and cookies), and batters (e.g., cakessuch as sponge, pound, devil's food, cheesecake, and layer cake, donutsor other yeast raised cakes, brownies, and muffins). Doughs generallyare characterized as being flour-based, whereas batters are morewater-based.

Baked goods in accordance with particular embodiments of this inventiongenerally comprise a combination of sweetener, water, and fat. Bakedgoods made in accordance with many embodiments of this invention alsocontain flour in order to make a dough or a batter. The term “dough” asused herein is a mixture of flour and other ingredients stiff enough toknead or roll. The term “batter” as used herein consists of flour,liquids such as milk or water, and other ingredients, and is thin enoughto pour or drop from a spoon. Desirably, in accordance with particularembodiments of the invention, the flour is present in the baked goods inan amount in the range of about 15 to about 60% on a dry weight basis,more desirably from about 23 to about 48% on a dry weight basis.

The type of flour may be selected based on the desired product.Generally, the flour comprises an edible non-toxic flour that isconventionally utilized in baked goods. According to particularembodiments, the flour may be a bleached bake flour, general purposeflour, or unbleached flour. In other particular embodiments, flours alsomay be used that have been treated in other manners. For example, inparticular embodiments flour may be enriched with additional vitamins,minerals, or proteins. Non-limiting examples of flours suitable for usein particular embodiments of the invention include wheat, corn meal,whole grain, fractions of whole grains (wheat, bran, and oatmeal), andcombinations thereof. Starches or farinaceous material also may be usedas the flour in particular embodiments. Common food starches generallyare derived from potato, corn, wheat, barley, oat, tapioca, arrow root,and sago. Modified starches and pregelatinized starches also may be usedin particular embodiments of the invention.

The type of fat or oil used in particular embodiments of the inventionmay comprise any edible fat, oil, or combination thereof that issuitable for baking Non-limiting examples of fats suitable for use inparticular embodiments of the invention include vegetable oils, tallow,lard, marine oils, and combinations thereof. According to particularembodiments, the fats may be fractionated, partially hydrogenated,and/or interesterified. In another particular embodiment, the fatdesirably comprises reduced, low calorie, or non-digestible fats, fatsubstitutes, or synthetic fats. In yet another particular embodiment,shortenings, fats, or mixtures of hard and soft fats also may be used.In particular embodiments, shortenings may be derived principally fromtriglycerides derived from vegetable sources (e.g., cotton seed oil,soybean oil, peanut oil, linseed oil, sesame oil, palm oil, palm kerneloil, rapeseed oil, safflower oil, coconut oil, corn oil, sunflower seedoil, and mixtures thereof). Synthetic or natural triglycerides of fattyacids having chain lengths from 8 to 24 carbon atoms also may be used inparticular embodiments. Desirably, in accordance with particularembodiments of this invention, the fat is present in the baked good inan amount in the range of about 2 to about 35% by weight on a dry basis,more desirably from about 3 to about 29% by weight on a dry basis.

Baked goods in accordance with particular embodiments of this inventionalso comprise water in amounts sufficient to provide the desiredconsistency, enabling proper forming, machining and cutting of the bakedgood prior or subsequent to cooking. The total moisture content of thebaked good includes any water added directly to the baked good as wellas water present in separately added ingredients (e.g., flour, whichgenerally includes about 12 to about 14% by weight moisture). Desirably,in accordance with particular embodiments of this invention, the wateris present in the baked good in an amount up to about 25% by weight ofthe baked good.

Baked goods in accordance with particular embodiments of this inventionalso may comprise a number of additional conventional ingredients suchas leavening agents, flavors, colors, milk, milk by-products, egg, eggby-products, cocoa, vanilla or other flavoring, as well as inclusionssuch as nuts, raisins, cherries, apples, apricots, peaches, otherfruits, citrus peel, preservative, coconuts, flavored chips such achocolate chips, butterscotch chips, and caramel chips, and combinationsthereof. In particular embodiments, the baked goods may also compriseemulsifiers, such as lecithin and monoglycerides.

According to particular embodiments of this invention, leavening agentsmay comprise chemical leavening agents or yeast leavening agents.Non-limiting examples of chemical leavening agents suitable for use inparticular embodiments of this invention include baking soda (e.g.,sodium, potassium, or aluminum bicarbonate), baking acid (e.g., sodiumaluminum phosphate, monocalcium phosphate, or dicalcium phosphate), andcombinations thereof.

In accordance with another particular embodiment of this invention,cocoa may comprise natural or “Dutched” chocolate from which asubstantial portion of the fat or cocoa butter has been expressed orremoved by solvent extraction, pressing, or other means. In a particularembodiment, it may be necessary to reduce the amount of fat in a bakedgood comprising chocolate because of the additional fat present in cocoabutter. In particular embodiments, it may be necessary to add largeramounts of chocolate as compared to cocoa in order to provide anequivalent amount of flavoring and coloring.

Baked goods generally also comprise caloric sweeteners, such as sucrose,high fructose corn syrup, erythritol, molasses, honey, or brown sugar.In exemplary embodiments of the baked goods provided herein, the caloricsweetener is replaced partially or totally with a rebaudioside Mcomposition. Accordingly, in one embodiment a baked good comprises arebaudioside M composition in combination with a fat, water, andoptionally flour. In a particular embodiment, the baked good optionallymay include other natural and/or synthetic high-potency sweetenersand/or bulk sweeteners.

Dairy Products

In one embodiment, the present invention is a dairy product comprising arebaudioside M composition. Dairy products and processes for makingdairy products suitable for use in this invention are well known tothose of ordinary skill in the art. Dairy products, as used herein,comprise milk or foodstuffs produced from milk. Non-limiting examples ofdairy products suitable for use in embodiments of this invention includemilk, milk cream, sour cream, crème fraiche, buttermilk, culturedbuttermilk, milk powder, condensed milk, evaporated milk, butter,cheese, cottage cheese, cream cheese, yogurt, ice cream, frozen custard,frozen yogurt, gelato, vla, piima, filmjolk, kajmak, kephir, viili,kumiss, airag, ice milk, casein, ayran, lassi, khoa, or combinationsthereof.

Milk is a fluid secreted by the mammary glands of female mammals for thenourishment of their young. The female ability to produce milk is one ofthe defining characteristics of mammals and provides the primary sourceof nutrition for newborns before they are able to digest more diversefoods. In particular embodiments of this invention, the dairy productsare derived from the raw milk of cows, goats, sheep, horses, donkeys,camels, water buffalo, yaks, reindeer, moose, or humans.

In particular embodiments of this invention, the processing of the dairyproduct from raw milk generally comprises the steps of pasteurizing,creaming, and homogenizing. Although raw milk may be consumed withoutpasteurization, it usually is pasteurized to destroy harmfulmicroorganisms such as bacteria, viruses, protozoa, molds, and yeasts.Pasteurizing generally comprises heating the milk to a high temperaturefor a short period of time to substantially reduce the number ofmicroorganisms, thereby reducing the risk of disease.

Creaming traditionally follows pasteurization step, and involves theseparation of milk into a higher-fat cream layer and a lower-fat milklayer. Milk will separate into milk and cream layers upon standing fortwelve to twenty-four hours. The cream rises to the top of the milklayer and may be skimmed and used as a separate dairy product.Alternatively, centrifuges may be used to separate the cream from themilk. The remaining milk is classified according to the fat content ofthe milk, non-limiting examples of which include whole, 2%, 1%, and skimmilk.

After removing the desired amount of fat from the milk by creaming, milkis often homogenized. Homogenization prevents cream from separating fromthe milk and generally involves pumping the milk at high pressuresthrough narrow tubes in order to break up fat globules in the milk.Pasteurization, creaming, and homogenization of milk are common but arenot required to produce consumable dairy products. Accordingly, suitabledairy products for use in embodiments of this invention may undergo noprocessing steps, a single processing step, or combinations of theprocessing steps described herein. Suitable dairy products for use inembodiments of this invention may also undergo processing steps inaddition to or apart from the processing steps described herein.

Particular embodiments of this invention comprise dairy productsproduced from milk by additional processing steps. As described above,cream may be skimmed from the top of milk or separated from the milkusing machine-centrifuges. In a particular embodiment, the dairy productcomprises sour cream, a dairy product rich in fats that is obtained byfermenting cream using a bacterial culture. The bacteria produce lacticacid during fermentation, which sours and thickens the cream. In anotherparticular embodiment, the dairy product comprises crème fraiche, aheavy cream slightly soured with bacterial culture in a similar mannerto sour cream. Crème fraiche ordinarily is not as thick or as sour assour cream. In yet another particular embodiment, the dairy productcomprises cultured buttermilk. Cultured buttermilk is obtained by addingbacteria to milk. The resulting fermentation, in which the bacterialculture turns lactose into lactic acid, gives cultured buttermilk a sourtaste. Although it is produced in a different manner, culturedbuttermilk generally is similar to traditional buttermilk, which is aby-product of butter manufacture.

According to other particular embodiments of this invention, the dairyproducts comprise milk powder, condensed milk, evaporated milk, orcombinations thereof. Milk powder, condensed milk, and evaporated milkgenerally are produced by removing water from milk. In a particularembodiment, the dairy product comprises a milk powder comprising driedmilk solids with a low moisture content. In another particularembodiment, the dairy product comprises condensed milk. Condensed milkgenerally comprises milk with a reduced water content and addedsweetener, yielding a thick, sweet product with a long shelf-life. Inyet another particular embodiment, the dairy product comprisesevaporated milk. Evaporated milk generally comprises fresh, homogenizedmilk from which about 60% of the water has been removed, that has beenchilled, fortified with additives such as vitamins and stabilizers,packaged, and finally sterilized. According to another particularembodiment of this invention, the dairy product comprises a dry creamerand a rebaudioside M composition.

In another particular embodiment, the dairy product provided hereincomprises butter. Butter generally is made by churning fresh orfermented cream or milk. Butter generally comprises butterfatsurrounding small droplets comprising mostly water and milk proteins.The churning process damages the membranes surrounding the microscopicglobules of butterfat, allowing the milk fats to conjoin and to separatefrom the other parts of the cream. In yet another particular embodiment,the dairy product comprises buttermilk, which is the sour-tasting liquidremaining after producing butter from full-cream milk by the churningprocess.

In still another particular embodiment, the dairy product comprisescheese, a solid foodstuff produced by curdling milk using a combinationof rennet or rennet substitutes and acidification. Rennet, a naturalcomplex of enzymes produced in mammalian stomachs to digest milk, isused in cheese-making to curdle the milk, causing it to separate intosolids known as curds and liquids known as whey. Generally, rennet isobtained from the stomachs of young ruminants, such as calves; however,alternative sources of rennet include some plants, microbial organisms,and genetically modified bacteria, fungus, or yeast. In addition, milkmay be coagulated by adding acid, such as citric acid. Generally, acombination of rennet and/or acidification is used to curdle the milk.After separating the milk into curds and whey, some cheeses are made bysimply draining, salting, and packaging the curds. For most cheeses,however, more processing is needed. Many different methods may be usedto produce the hundreds of available varieties of cheese. Processingmethods include heating the cheese, cutting it into small cubes todrain, salting, stretching, cheddaring, washing, molding, aging, andripening. Some cheeses, such as the blue cheeses, have additionalbacteria or molds introduced to them before or during aging, impartingflavor and aroma to the finished product. Cottage cheese is a cheesecurd product with a mild flavor that is drained but not pressed so thatsome whey remains. The curd is usually washed to remove acidity. Creamcheese is a soft, mild-tasting, white cheese with a high fat contentthat is produced by adding cream to milk and then curdling to form arich curd. Alternatively, cream cheese can be made from skim milk withcream added to the curd. It should be understood that cheese, as usedherein, comprises all solid foodstuff produced by the curdling milk.

In another particular embodiment of this invention, the dairy productcomprises yogurt. Yogurt generally is produced by the bacterialfermentation of milk. The fermentation of lactose produces lactic acid,which acts on proteins in milk to give the yogurt a gel-like texture andtartness. In particularly desirable embodiments, the yogurt may besweetened with a sweetener and/or flavored. Non-limiting examples offlavorings include, but are not limited to, fruits (e.g., peach,strawberry, banana), vanilla, and chocolate. Yogurt, as used herein,also includes yogurt varieties with different consistencies andviscosities, such as dahi, dadih or dadiah, labneh or labaneh,bulgarian, kefir, and matsoni. In another particular embodiment, thedairy product comprises a yogurt-based beverage, also known as drinkableyogurt or a yogurt smoothie. In particularly desirable embodiments, theyogurt-based beverage may comprise sweeteners, flavorings, otheringredients, or combinations thereof.

Other dairy products beyond those described herein may be used inparticular embodiments of this invention. Such dairy products are wellknown to those of ordinary skill in the art, non-limiting examples ofwhich include milk, milk and juice, coffee, tea, vla, piima, filmjolk,kajmak, kephir, viili, kumiss, airag, ice milk, casein, ayran, lassi,and khoa.

According to particular embodiments of this invention, the dairycompositions also may comprise other additives. Non-limiting examples ofsuitable additives include sweeteners and flavorants such as chocolate,strawberry, and banana. Particular embodiments of the dairy compositionsprovided herein also may comprise additional nutritional supplementssuch as vitamins (e.g., vitamin D) and minerals (e.g., calcium) toimprove the nutritional composition of the milk.

In a particularly desirable embodiment, the dairy composition comprisesa rebaudioside M composition in combination with a dairy product.

Rebaudioside M compositions are also suitable for use in processedagricultural products, livestock products or seafood; processed meatproducts such as sausage and the like; retort food products, pickles,preserves boiled in soy sauce, delicacies, side dishes; soups; snackssuch as potato chips, cookies, or the like; as shredded filler, leaf,stem, stalk, homogenized leaf cured and animal feed.

F. Methods for Preparing Sweetened Compositions

In one embodiment, the invention provides a method for preparing asweetened composition comprising combining a sweetenable compositionwith a rebaudioside M composition.

The sweetenable composition can be any sweetenable composition describedherein, including, for example, pharmaceutical compositions, edible gelmixes and compositions, dental compositions, foodstuffs, confections,condiments, chewing gum, cereal compositions, baked goods, dairyproducts, beverages and beverage products. In a particular embodiment,the sweetenable composition is an unsweetened beverage. In anotherparticular embodiment, the sweetenable composition is a sweetenedbeverage.

Beverage and Beverage Products

In one embodiment, the invention provides a beverage comprising arebaudioside M composition of the present invention.

In another embodiment, the invention provides a method for preparing abeverage or beverage product comprising combining a unsweetened beveragewith a rebaudioside M composition. As used herein, the term “unsweetenedbeverage” refers to a beverage that does not contain a sweetenercomponent.

In one embodiment, the invention provides a method for preparing abeverage or beverage product comprising combining a sweetened beveragewith a rebaudioside M composition. As used herein, the term “sweetenedbeverage” refers to a beverage that contains one or morenon-rebaudioside M sweeteners, including natural or syntheticsweeteners.

As used herein, a “beverage or beverage product” is a ready-to-drinkbeverage, a beverage concentrate, a beverage syrup, or a powderedbeverage. Suitable ready-to-drink beverages include carbonated andnon-carbonated beverages. Carbonated beverages include, but are notlimited to, colas, lemon-lime flavored sparkling beverages,orange-flavored sparkling beverages, grape-flavored sparkling beverages,strawberry-flavored sparkling beverages, pineapple-flavored sparklingbeverages, ginger-ales, soft drinks, root beers and malt beverages.Non-carbonated beverages include, but are not limited to fruit juices,fruit-flavored juices, juice drinks, nectars, vegetable juices,vegetable-flavored juices, sports drinks, energy drinks, enhanced water,enhanced water with vitamins, near water drinks (e.g., water withnatural or synthetic flavorants), coconut waters, teas (e.g. black tea,green tea, red tea, oolong tea), coffees, cocoa drinks, beveragescontaining milk components (e.g. milk beverages, coffee containing milkcomponents, café au lait, milk tea, fruit milk beverages), beveragescontaining cereal extracts, smoothies and combinations thereof.

Beverage concentrates and beverage syrups are prepared with an initialvolume of liquid matrix (e.g. water) and the desired beverageingredients. Full strength beverages are then prepared by adding furthervolumes of water. Powdered beverages are prepared by dry-mixing all ofthe beverage ingredients in the absence of a liquid matrix. Fullstrength beverages are then prepared by adding the full volume of water.

Beverages contain a liquid matrix, i.e. the basic ingredient in whichthe ingredients—including the sweetener or rebaudioside M composition ofthe present invention—are dissolved. In one embodiment, the liquidmatrix is water of beverage quality, such as, for example deionizedwater, distilled water, reverse osmosis water, carbon-treated water,purified water, demineralized water and combinations thereof, can beused. Additional suitable liquid matrices include, but are not limitedto phosphoric acid, phosphate buffer, citric acid, citrate buffer andcarbon-treated water.

In one embodiment, the present invention is a beverage comprising arebaudioside M composition.

Any rebaudioside M composition detailed herein can be used to preparethe beverages.

In one embodiment, the beverage contains inclusions, i.e. pulp, seed,chunks, etc.

The beverage can further include one or more sweeteners. Carbohydratesweeteners can be present in the beverage in a concentration from about100 ppm to about 140,000 ppm. Rare sugars (D-psicose, D-turanose,D-allose, D-tagatose, leucrose) can be present in the beverage in aconcentration from about 100 ppm to about 100,000 ppm. Syntheticsweeteners may be present in the beverage in a concentration from about0.3 ppm to about 3,500 ppm. Natural high potency sweeteners may bepreset in the beverage in a concentration from about 0.1 ppm to about3,000 ppm.

The beverage can further include additives including, but are notlimited to, carbohydrates, polyols, amino acids and their correspondingsalts, poly-amino acids and their corresponding salts, sugar acids andtheir corresponding salts, nucleotides, organic acids, inorganic acids,organic salts including organic acid salts and organic base salts,inorganic salts, bitter compounds, caffeine, flavorants and flavoringingredients, astringent compounds, proteins or protein hydrolysates,surfactants, emulsifiers, weighing agents, juice, dairy, cereal andother plant extracts, flavonoids, alcohols, polymers and combinationsthereof. Any suitable additive described herein can be used.

In one embodiment, the polyol can be present in the beverage in aconcentration from about 100 ppm to about 250,000 ppm, such as, forexample, from about 5,000 ppm to about 40,000 ppm.

In another embodiment, the amino acid can be present in the beverage ina concentration from about 10 ppm to about 50,000 ppm, such as, forexample, from about 1,000 ppm to about 10,000 ppm, from about 2,500 ppmto about 5,000 ppm or from about 250 ppm to about 7,500 ppm.

In still another embodiment, the nucleotide can be present in thebeverage in a concentration from about 5 ppm to about 1,000 ppm.

In yet another embodiment, the organic acid additive can be present inthe beverage in a concentration from about 10 ppm to about 5,000 ppm.

In yet another embodiment, the inorganic acid additive can be present inthe beverage in a concentration from about 25 ppm to about 25,000 ppm.

In still another embodiment, the bitter compound can be present in thebeverage in a concentration from about 25 ppm to about 25,000 ppm.

In yet another embodiment, the flavorant can be present in the beveragea concentration from about 0.1 ppm to about 3,000 ppm.

In a still further embodiment, the polymer can be present in thebeverage in a concentration from about 30 ppm to about 2,000 ppm.

In another embodiment, the protein hydrosylate can be present in thebeverage in a concentration from about 200 ppm to about 50,000.

In yet another embodiment, the surfactant additive can be present in thebeverage in a concentration from about 30 ppm to about 2,000 ppm.

In still another embodiment, the flavonoid additive can be present inthe beverage a concentration from about 0.1 ppm to about 1,000 ppm.

In yet another embodiment, the alcohol additive can be present in thebeverage in a concentration from about 625 ppm to about 10,000 ppm.

In a still further embodiment, the astringent additive can be present inthe beverage in a concentration from about 10 ppm to about 5,000 ppm.

The beverage can further contain one or more functional ingredients,detailed above. Functional ingredients include, but are not limited to,vitamins, minerals, antioxidants, preservatives, glucosamine,polyphenols and combinations thereof. Any suitable functional ingredientdescribed herein can be used.

It is contemplated that the pH of the sweetened composition, such as,for example, a beverage, does not materially or adversely affect thetaste of the sweetener. A non-limiting example of the pH range of thesweetenable composition may be from about 1.8 to about 10. A furtherexample includes a pH range from about 2 to about 5. In a particularembodiment, the pH of beverage can be from about 2.5 to about 4.2. On ofskill in the art will understand that the pH of the beverage can varybased on the type of beverage. Dairy beverages, for example, can havepHs greater than 4.2.

The titratable acidity of a beverage comprising a rebaudioside Mcomposition may, for example, range from about 0.01 to about 1.0% byweight of beverage.

In one embodiment, the sparkling beverage product has an acidity fromabout 0.01 to about 1.0% by weight of the beverage, such as, forexample, from about 0.05% to about 0.25% by weight of beverage.

The carbonation of a sparkling beverage product has 0 to about 2% (w/w)of carbon dioxide or its equivalent, for example, from about 0.1 toabout 1.0% (w/w).

The temperature of a beverage comprising a rebaudioside M compositionmay, for example, range from about 4° C. to about 100° C., such as, forexample, from about 4° C. to about 25° C.

The beverage can be a full-calorie beverage that has up to about 120calories per 8 oz serving.

The beverage can be a mid-calorie beverage that has up to about 60calories per 8 oz serving.

The beverage can be a low-calorie beverage that has up to about 40calories per 8 oz serving.

The beverage can be a zero-calorie that has less than about 5 caloriesper 8 oz. serving.

In one embodiment, the beverage of the present invention comprisesbetween about 200 ppm and about 500 ppm rebaudioside M, between about 10and about 125 ppm rebaudioside D, wherein the liquid matrix of thebeverage is selected from the group consisting of water, phosphoricacid, phosphate buffer, citric acid, citrate buffer, carbon-treatedwater and combinations thereof. The pH of the beverage can be from about2.5 to about 4.2. The beverage can further include additives, such as,for example, erythritol. The beverage can further include functionalingredients, such as vitamins.

In particular embodiments, a method for preparing a beverage is providedwhich comprises combining an unsweetened or sweetened beverage with arebaudioside M composition

In one embodiment, the rebaudioside M composition is a disorderedcrystalline rebaudioside M composition. In another embodiment, therebaudioside M composition is a spray-dried composition comprisingrebaudioside M and steviol glycoside mixtures and/or rebaudioside Band/or NSF-02. In still another embodiment, the rebaudioside Mcomposition is a composition comprising rebaudioside M and at least onesurfactant, polymer, saponin or combination thereof. In yet anotherembodiment, multiple types of rebaudioside M compositions can be used inthe preparation of the beverage.

In one embodiment, the present invention is a zero-calorie sodacomprising a rebaudioside M composition disclosed herein. Additionalingredients for the zero-calorie soda may include, caramel color,phosphoric acid, aspartame, potassium benzoate, natural colors,potassium citrate, acesulfame potassium and caffeine.

In another embodiment, the present invention is a diet cola beveragecomprising a rebaudioside M composition of the present invention.Additional ingredients for the diet cola beverage may include caramelcolor, phosphoric acid, aspartame, potassium benzoate, natural colors,citric acid, and caffeine.

In another embodiment, the present invention is a reduced-calorielemon-lime carbonated soft drink comprising a rebaudioside M compositionof the present invention. Additional ingredients for a one-third-calorielemon-lime carbonated soft drink may include sugar, natural flavors,citric acid, sodium citrate, sodium benzoate, malic acid and Stevia leafextract.

Additional ingredients for a one-half-calorie lemon-lime carbonated softdrink may include sugar, erythritol, natural flavors, citric acid, malicacid, sodium citrate, sodium benzoate and Stevia leaf extract.

In another embodiment, the present invention is a zero-calorielemon-lime carbonated soft drink comprising a rebaudioside M compositiondisclosed herein. Additional ingredients for a zero-calorie lemon-limecarbonated soft drink may include citric acid, potassium citrate,natural flavors, potassium benzoate, aspartame and Acesulfame potassium.

In still another embodiment, the present invention is an zero-calorieorange-flavored carbonated soft drink comprising a rebaudioside Mcomposition disclosed herein. Additional ingredients for theorange-flavored carbonated soft drink may include citric acid, potassiumcitrate, aspartame, natural flavors, potassium benzoate, modified foodstarch, acesulfame potassium, yellow 6, glycerol ester of wood rosin,coconut oil, brominated vegetable oil and red 40.

In another embodiment, the present invention is a reduced-calorieorange-flavored carbonated soft drink comprising a rebaudioside Mcomposition disclosed herein. Additional ingredients for thereduced-calorie orange-flavored carbonated soft drink may include sugar,natural flavors, citric acid, modified food starch, sodiumhexametaphosphate, glycerol ester of rosin, yellow 6, sodium benzoate,stevia leaf extract, brominated vegetable oil and red 40.

In yet another embodiment, the present invention is a dietcitrus-flavored carbonated soft drink comprising a rebaudioside Mcomposition disclosed herein. Additional ingredients for the dietcitrus-flavored carbonated soft drink may include natural flavors,citric acid, potassium citrate, concentrated grape fruit juice,potassium sorbate, potassium benzoate, EDTA, aspartame, acesufamepotassium, acacia, glycerol ester of rosin, brominated vegetable oil andcarob bean gum.

In a further embodiment, the present invention is a zero-caloriecitrus-flavored carbonated soft drink comprising a rebaudioside Mcomposition of disclosed herein. Additional ingredients for thezero-calorie citrus-flavored carbonated soft drink may include citricacid, aspartame, sodium benzoate, EDTA, acacia, potassium citrate,acesulfame potassium, caffeine, sucrose acetate isobutyrate, naturalflavors, coconut oil and yellow 5.

In another embodiment, the present invention is a zero-calorie sportsdrink comprising a rebaudioside M composition disclosed herein.Additional ingredients for the zero-calorie sports drink may includecitric acid, salt, monopotassium phosphate, magnesium chloride, calciumchloride, natural flavors, sucralose, acesulfame potassium, vitamins B3,B6, B12, blue 1 and ascorbic acid calcium disodium EDTA.

In still another embodiment, the present invention is a sugar-free spicycherry carbonated soft drink comprising a rebaudioside M compositiondisclosed herein. Additional ingredients for the sugar-free spicy cherrycarbonated soft drink may include caramel color, phosphoric acid,aspartame, potassium sorbate, potassium benzoate, artificial and naturalflavors, acesulfame potassium, caffeine, monosodium phosphate, lacticacid, and polyethylene glycol.

In yet another embodiment, an enhanced water beverage comprises arebaudioside M composition of the present invention. Additionalingredients for the enhanced water beverage may include erythritol,stevia extract, magnesium and calcium lactate, potassium phosphate,citric acid, natural flavors, vitamin C (ascorbic acid), phosphoricacid, calcium phosphate, vitamins B3, E, B5, B6, B12, zinc gluconate andvitamin A palmitate.

V. Method of Improving Solubility and/or Delaying Precipitation

A method for improving the solubility and/or delaying precipitation inan aqueous composition that contains rebaudioside M and rebaudioside Dcomprises: heating the aqueous composition and then cooling the mixtureto provide a solution.

The method improves the solubility and/or delays precipitation ofaqueous compositions containing rebaudioside M and rebaudioside D.Rebaudioside M and rebaudioside D can be provided independently, i.e. aspurified substances, or together, e.g. as part of the same steviolglycoside mixture.

Both rebaudioside M and rebaudioside D can be quantified by theirrelative weight contribution in a mixture of steviol glycosides. Theweight percent of rebaudioside M in the mixture of steviol glycosidescan vary from about 50% to about 99%, such as, for example, about 50% toabout 99%, about 60% to about 99%, about 70% to about 99%, about 75% toabout 99%, about 80% to about 99% or about 85% to about 99%.

The weight percent of rebaudioside D in the mixture of steviolglycosides can vary from about 50% to about 1%, such as, for example,about 40% to about 1%, about 30% to about 1%, about 20% to about 1% orabout 15% to about 1%.

In one embodiment, rebaudioside M is about 75% to about 90% by weightand rebaudioside D is about 5% to about 25% by weight in a steviolglycoside mixture. In another embodiment, rebaudioside M andrebaudioside D, wherein rebaudioside M is about 80% to about 85% byweight and rebaudioside D is about 10% to about 15% by weight in asteviol glycoside mixture. In a more particular embodiment, rebaudiosideM is about 84% by weight and rebaudioside D is about 12% by weight in asteviol glycoside mixture.

The aqueous composition can be heated to a temperature between about 45°C. and about 80° C. The heating can be gradient or step-wise, and canoccur over a period of 1 to about 2.5 hours.

Heating results in full dissolution of the solids, thereby providing asolution. The solution is then cooled to room temperature. Again, thecooling can be done in gradient or step-wise fashion. In a particularembodiment, the solution is cooled over about 1 hour.

The solubility can be increased by this method from about 0.2% (w/w) toabout 1.0% (w/w), such as, for example, about 0.3%, about 0.4%, about0.5%, about 0.6%, about 0.7%, about 0.8%, about 0.9% or about 1.0%. Inone embodiment, solubility can be increased from about 0.1% (w/w) toabout 0.5% (w/w).

EXAMPLES Example 1: Purification of Reb M from Stevia rebaudiana BertoniPlant Leaves

Two kg of Stevia rebaudiana Bertoni plant leaves were dried at 45° C. toan 8.0% moisture content and ground to 10-20 mm particles. The contentof different glycosides in the leaves was as follows: Stevioside—2.55%,Reb A—7.78%, Reb B—0.01%, Reb C—1.04%, Reb D—0.21%, Reb F—0.14%, RebM—0.10% Dulcoside A—0.05%, and Steviolbioside—0.05%. The dried materialwas loaded into a continuous extractor and the extraction was carriedout with 40.0 L of water at a pH of 6.5 at 40° C. for 160 min. Thefiltrate was collected and subjected to chemical treatment. Calciumoxide in the amount of 400 g was added to the filtrate to adjust the pHwithin the range of 8.5-9.0, and the mixture was maintained for 15 minwith slow agitation. Then, the pH was adjusted to around 3.0 by adding600 g of FeCl₃ and the mixture was maintained for 15 min with slowagitation. A small amount of calcium oxide was further added to adjustthe pH to 8.5-9.0 and the mixture was maintained for 30 min with slowagitation. The precipitate was removed by filtration on aplate-and-frame filter press using cotton cloth as the filtrationmaterial. The slightly yellow filtrate was passed through the column,packed with cation-exchange resin Amberlite FCP22 (H⁺) and then, throughthe column with anion-exchange resin Amberlite FPA53 (OH⁻). The flowrate in both columns was maintained at SV=0.8 hour⁻¹. After completionboth columns were washed with RO water to recover the steviol glycosidesleft in the columns and the filtrates were combined. The portion ofcombined solution containing 120 g total steviol glycosides was passedthrough seven columns, wherein each column was packed with specificmacroporous polymeric adsorbent YWD-03 (Cangzhou Yuanwei, China). Thefirst column with the size of ⅓ of the others acted as a “catchercolumn”. The SV was around 1.0 hour⁻¹. After all extract was passedthrough the columns, the resin sequentially was washed with 1 volume ofwater, 2 volumes of 0.5% NaOH, 1 volume of water, 2 volumes of 0.5% HCl,and finally with water until the pH was 7.0. The “catcher column” waswashed separately.

Desorption of the adsorbed steviol glycosides was carried out with 52%ethanol at SV=1.0 hour⁻¹. Desorption of the first “catcher column” wascarried out separately and the filtrate was not mixed with the mainsolution obtained from other columns. Desorption of the last column alsowas carried out separately. The quality of extract from differentcolumns with specific macroporous adsorbent is shown in Table 1.

TABLE 1 Steviol Glycoside Content Column Total steviol glycosides, % 1(catcher) 55.3 2 92.7 3 94.3 4 96.1 5 96.3 6 95.8 7 80.2

The total steviol glycoside content can be determined experimentally byHPLC or HPLC/MS. For example, chromatographic analysis can be performedon a HPLC/MS system comprising an Agilent 1200 series (USA) liquidchromatograph equipped with binary pump, autosampler, thermostattedcolumn compartment, UV detector (210 nm), and Agilent 6110 quadrupole MSdetector interfaced with Chemstation data acquisition software. Thecolumn can be a “Phenomenex Prodigy 5u ODS3 250× 4.6 mm; 5 μm (P/No.00G-4097-E0)” column maintained at 40° C. The mobile phase can be 30:70(vol/vol.) acetonitrile and water (containing 0.1% formic acid) and theflow rate through the column can be 0.5 mL/min. The steviol glycosidescan be identified by their retention times in such a method, which aregenerally around 2.5 minutes for Reb D, around 2.9 minutes for Reb M,5.5 minutes for Reb A, 5.8 minutes for Stevioside, 7.1 minutes for RebF, 7.8 minutes for Reb C, 8.5 minutes for Dulcoside A, 11.0 minutes forRubusoside, 15.4 minutes for Reb B and 16.4 minutes for Steviolbioside.One of skill in the art will appreciate that the retention times for thevarious steviol glycosides given above can vary with changes in solventand/or equipment.

Eluates from second to sixth columns were combined and treatedseparately. The combined solution of steviol glycosides was mixed with0.3% of activated carbon from the total volume of solution. Thesuspension was maintained at 25° C. for 30 min with continuousagitation. Separation of carbon was carried out on a press-filtrationsystem. For additional decolorization the filtrate was passed throughthe columns packed with cation-exchange resin Amberlite FCP22 (H⁺)followed with anion-exchange resin Amberlite FPA53 Å 30B (OH⁻). The flowrate in both columns was around SV=0.5 hour⁻¹. The ethanol was distilledusing a vacuum evaporator. The solids content in the final solution wasaround 15%. The concentrate was passed through the columns packed withcation-exchange resin Amberlite FCP22 (H⁺) and anion-exchange resinAmberlite FPA53 (OH⁻) with SV=0.5 hour⁻¹. After all the solution waspassed through the columns, both resins were washed with RO water torecover the steviol glycosides left in the columns. The resultingrefined extract was transferred to the nano-filtration device,concentrated to around 52% of solids content and spray dried to providea highly purified mixture of steviol glycosides. The yield was 99.7 g.The mixture contained Stevioside—20.5%, Reb A—65.6%, Reb B—0.1%, RebC—8.4%, Reb D—0.5%, Reb F—1.1%, Reb M—0.1%, Dulcoside A—0.4%, andSteviolbioside—0.4%.

The combined eluate from the last column, contained about 5.3 g of totalsteviol glycosides including 2.3 g Reb D and around 1.9 g Reb M (35.8%Reb M/TSG ratio). It was deionized and decolorized as discussed aboveand then concentrated to a 33.5% content of total solids.

The concentrate was mixed with two volumes of anhydrous methanol andmaintained at 20-22° C. for 24 hours with intensive agitation.

The resulting precipitate was separated by filtration and washed withabout two volumes of absolute methanol. The yield of Rebaudioside M was1.5 g with around 80% purity.

For the further purification the precipitate was suspended in threevolumes of 60% methanol and treated at 55° C. for 30 min, then cooleddown to 20-22° C. and agitated for another 2 hours.

The resulting precipitate was separated by filtration and washed withabout two volumes of absolute methanol and subjected to similartreatment with a mixture of methanol and water.

The yield of Rebaudioside M was 1.2 g with 97.3% purity.

Example 2: Structural Elucidation of Rebaudioside M

HRMS: HRMS (High Resolution Mass Spectrum) data was generated with aWaters Premier Quadrupole Time-of-Flight (Q-TOF) mass spectrometerequipped with an electrospray ionization source operated in thepositive-ion mode. Samples were diluted and eluted with a gradient of2:2:1 methanol:acetonitrile:water and introduced 50 μL via infusionusing the onboard syringe pump

NMR: The sample was dissolved in deuterated pyridine (C₅D₅N) and NMRspectra were acquired on Varian Unity Plus 600 MHz instruments usingstandard pulse sequences. The chemical shifts are given in δ (ppm), andcoupling constants are reported in Hz.

The complete ¹H and ¹³C NMR spectral assignments for the diterpeneglycoside rebaudioside M determined on the basis of 1D (¹H and ¹³C) and2D (COSY, HMQC and HMBC) NMR as well as high resolution massspectroscopic data:

Discussion

The molecular formula was deduced as C₅₆H₉₀O₃₃ on the basis of itspositive high resolution (HR) mass spectrum which showed an [M+NH₄ ⁺]ion at mlz 1308.5703 together with an [M+Na+] adduct at mlz 1313.5274.This composition was supported by ¹³C NMR spectral data (FIG. 1). The ¹HNMR spectrum (FIG. 2) showed the presence of two methyl singlets at δ1.32 and 1.38, two olefinic protons as singlets at δ 4.90 and 5.69 of anexocyclic double bond, nine methylene and two methine protons between δ0.75-2.74 characteristic for the ent-kaurane diterpenoids isolatedearlier from the genus Stevia.

The basic skeleton of ent-kaurane diterpenoids was supported by COSY(FIG. 3): H-1/H-2; H-2/H-3; H-5/H-6; H-6/H-7; H-9/H-11; H-11/H-12correlations.

The basic skeleton of ent-kaurane diterpenoids was also supported byHMBC (FIG. 4): H-1/C-2, C-10; H-3/C-1, C-2, C-4, C-5, C-18, C-19;H-5/C-4, C-6, C-7, C-9, C-10, C-18, C-19, C-20; H-9/C-8, C-10, C-11,C-12, C-14, C-15; H-14/C-8, C-9, C-13, C-15, C-16 and H-17/C-13, C-15,C-16 correlations.

The ¹H NMR spectrum also showed the presence of anomeric protonsresonating at δ 5.31, 5.45, 5.46, 5.48, 5.81, and 6.39; suggesting sixsugar units in its structure. Enzymatic hydrolysis furnished an aglyconewhich was identified as steviol by comparison of co-TLC with standardcompound. Acid hydrolysis with 5% H₂SO₄ afforded glucose which wasidentified by direct comparison with authentic samples by TLC. The ¹Hand ¹³C NMR values for all protons and carbons were assigned on thebasis of COSY, HMQC and HMBC correlations (Table 2).

TABLE 2 ¹H and ¹³C NMR spectral data for Rebaudioside M in C₅D₅N^(a-c).Position ¹³C NMR ¹H NMR  1 40.3 0.75 t (13.2) 1.76 m  2 19.6 1.35 m 2.24m  3 38.4 1.01 m 2.30 d (13.3)  4 44.3 —  5 57.4 1.06 d (12.8)  6 23.52.23 m 2.41 q (13.2)  7 42.6 1.41 m 1.80 m  8 41.2 —  9 54.3 0.91 d(7.7) 10 39.7 — 11 20.2 1.65 m 1.75 m 12 38.5 1.86 m 2.73 m 13 87.6 — 1443.3 2.02 m 2.74 m 15 46.5 1.88 d (16.4) 2.03 m 16 153.3 — 17 104.9 4.90s 5.69 s 18 28.2 1.32 s 19 176.9 — 20 16.8 1.38 s  1′ 94.9 6.39 d (8.2) 2′ 76.9 4.51 t (8.5)  3′ 88.6 5.09 t (8.5)  4′ 70.1 4.18 m  5′ 78.44.13 m  6′ 61.8 4.20 m 4.31 m  1″ 96.2 5.46 d (7.1)  2″ 81.4 4.13 m  3″87.9 4.98 t (8.5)  4″ 70.4 4.07 t (9.6)  5″ 77.7 3.94 m  6″ 62.6 4.19 m4.32 m  1′″ 104.8 5.48 d (7.7)  2′″ 75.8 4.15 m  3′″ 78.6 4.13 m  4′″73.2 3.98 m  5′″ 77.6 3.74 ddd (2.8, 6.4, 9.9)  6′″ 64.0 4.27 m 4.51 m 1″″ 103.9 5.45 d (7.5)  2″″ 75.6 3.98 m  3″″ 77.8 4.50 t (7.8)  4″″71.3 4.14 m  5″″ 78.0 3.99 m  6″″ 62.1 4.20 m 4.32 m  1″″′ 104.2 5.81 d(7.2)  2″″′ 75.5 4.20 m  3″″′ 78.4 4.20 m  4″″′ 73.6 4.10 m  5″″′ 77.83.90 ddd (2.8, 6.4, 9.9)  6″″′ 64.0 4.32 m 4.64 d (10.3)  1″″″ 104.15.31 d (8.0)  2″″″ 75.5 3.95 m  3″″″ 78.0 4.37 t (9.1)  4″″″ 71.1 4.10 m 5″″″ 78.1 3.85 ddd (1.7, 6.1, 9.9)  6″″″ 62.1 4.10 m 4.32 m^(a)assignments made on the basis of COSY, HMQC and HMBC correlations;^(b)Chemical shift values are in δ (ppm); ^(c)Coupling constants are inHz.

Based on the results from NMR spectral data, it was concluded that thereare six glucosyl units. A close comparison of the ¹H and ¹³C NMRspectrum of rebaudioside M with rebaudioside D suggested thatrebaudioside M was also a steviol glycoside which had three glucoseresidues that attached at the C-13 hydroxyl as a 2,3-branchedglucotriosyl substituent and another 2,3-branched glucotriosyl moiety inthe form of an ester at C-19.

The key COSY and HMBC correlations suggested the placement of the sixthglucosyl moiety at the C-3 position of Sugar I. The large couplingconstants observed for the six anomeric protons of the glucose moietiesat δ 5.31 (d, J=8.0 Hz), 5.45 (d, J=7.5 Hz), 5.46 (d, J=7.1 Hz), 5.48(d, J=7.7 Hz), 5.81 (d, J=7.2 Hz), and 6.39 (d, J=8.2 Hz), suggestedtheir β-orientation as reported for steviol glycosides. Based on theresults of NMR and mass spectral studies and in comparison with thespectral values of rebaudioside A and rebaudioside D, rebaudioside M wasassigned as13-[(2-O-β-D-glucopyranosyl-3-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]entkaur-16-en-19-oicacid-[(2-O-β-D-glucopyranosyl-3-O-β-D-glucopyranosyl-β-D-glucopyranosyl)ester].

Example 3: Preparation of Disordered Crystalline Rebaudioside MComposition

A 100 g sample containing rebaudioside D (11.7%), rebaudioside M(84.2%), rebaudioside A (1.8%), stevioside (0.1%), rebaudioside B (1.2%)(referred to herein as “RebM80”)—all percentages being on a percent dryweight basis—and having water solubility of 0.1% (determined visually atroom temperature with stirring for 5 minutes), was mixed with 900 g ofwater and incubated in airtight pressure vessel placed in athermostatted oil bath. The temperature was increased at 2° C. perminute to 121° C. The mixture was maintained at 121° C. for 10 minutesand then the temperature was decreased to 100° C. at 2° C. per minute togive a concentrated solution of RebM80.

1,000 g of the concentrated solution was constantly maintained at 100°C. while being fed via insulated piping to YC-015 laboratory spray drier(Shanghai Pilotech Instrument & Equipment Co. Ltd., China) operating at175° C. inlet and 100° C. outlet temperature. 98 g of a powder wasobtained that had a water solubility of about 0.8% (determinedvisually).

X-Ray Pattern Diffraction

High resolution XRPD patterns were collected with a PANalytical X'PertPRO MPD diffractometer using an incident beam of Cu radiation producedusing an Optix long, fine-focus source. An elliptically gradedmultilayer mirror was used to focus Cu Kα X-rays through the specimenand onto the detector. Prior to the analysis, a silicon specimen (NISTSRM 640d) was analyzed to verify the observed position of the Si 111peak is consistent with the NIST-certified position. A specimen of thesample was sandwiched between 3-μm-thick films and analyzed intransmission geometry. A beam-stop, short antiscatter extension andantiscatter knife edge were used to minimize the background generated byair. Soller slits for the incident and diffracted beams were used tominimize broadening from axial divergence. Diffraction patterns werecollected using a scanning position-sensitive detector (X'Celerator)located 240 mm from the specimen and Data Collector software v. 2.2b.

The XPRD of the spray-dried material (FIG. 5) exhibited diffusescattering halos with broad peaks at ˜4.1 and 7.4 two-theta and wasindicative of amorphous and/or disordered material.

Polarized Light Microscopy

Polarized light microscopy was performed using a Leica DM LP microscopeequipped with a Spot Insight Color camera. A 10×, or 20× objective wasused with polarized light. Crossed polarizers with a first order redcompensator and Kohler illumination were used. The sample was preparedon a glass microscope slide and a cover glass was then placed over thesample; then a liquid mineral oil was added to the edge of the coverglass to cover the sample by capillarity. Images were acquired atambient temperature using Spot Advanced Software (Version 4.5.9 builtJun. 9, 2005). A sample of the material was dry mounted on a glassslide. The glass slide was pressed with a needle, which resulted in flowwith birefringence, indicative of disordered/mesophasic material.

Scanning Electron Microscopy

Scanning electron microscopy (SEM) was performed using a FEI Quanta 200scanning electron microscope. Under high vacuum mode, an EverhartThornley (ETD) detector was used. Beam voltage was 5.0 kV and theresolution of the acquired image was 1024× 884. Samples were sputtercoated once or twice using a Cressington 108 auto Sputter Coater at ˜20mA and ˜0.13 mbar (Ar) with Au/Pd for 75 seconds. Samples were preparedfor analysis by placing a small amount on carbon adhesive tab fixed toan aluminum sample mount. The instrument was calibrated formagnification using NIST standards. Data were collected using xTm (v.2.01), build number i927 and analyzed using XT Docu (v. 3.2), build 589.Magnifications reported on the SEM images were calculated upon theinitial data acquisition. The scale bar reported in the lower portion ofeach image is accurate upon resizing the images and should be utilizedwhen making size determinations.

By scanning electron microscopy, the sample was found to containcollapsed spheres with a generally smooth surface and a broaddistribution of sizes. The collapsed spheres had holes in the sides,indicative of spray-drying relatively quickly such that the solventescaped via the holes.

Karl Fisher Analysis

Coulometric Karl Fischer (KF) analysis for water determination wasperformed using a Mettler Toledo DL39 Karl Fischer titrator. Sample wasplaced in the KF titration vessel containing of Hydranal-Coulomat AD andmixed for 10 seconds to ensure dissolution. The sample was then titratedby means of a generator electrode which produces iodine byelectrochemical oxidation: 2 I-=>I₂+2e. Two replicates were obtained toensure reproducibility.

The sample was found to contain approximately 8.36% water.

Modulated DSC

Modulated DSC data were obtained on a TA Instruments Q2000 differentialscanning calorimeter equipped with a refrigerated cooling system (RCS).Temperature calibration was performed using NIST-traceable indium metal.The sample was placed into an aluminum DSC pan, and the weight wasaccurately recorded. The pan was covered with a lid, and the lid wascrimped. A weighed, crimped aluminum pan was placed on the referenceside of the cell. Data were obtained using a modulation amplitude of±1.0° C. and a 60-second period with an underlying heating rate of 2°C./minute from −30 to 250° C. The reported step changes temperatures areobtained from the inflection point of the step change in the reversingheat flow versus temperature curve.

In the total heat flow signal, a broad endotherm was observed atapproximately 71° C. An endotherm was observed at approximately 213° C.and an exotherm at approximately 212° C. were also observed. A stepchange in the revising heat flow signal was observed at approximately212° C. (FIG. 6)

Dynamic Vapor Sorption/Desoprtion

Moisture sorption/desorption (DVS) data were collected on a VTI SGA-100Vapor Sorption Analyzer. Sorption and desorption data were collectedover a range of 5% to 95% relative humidity (RH) at 10% or 20% RHintervals under a nitrogen purge. The sample was not dried prior toanalysis. Equilibrium criteria used for analysis were less than 0.0100%weight change in 5 minutes, with a maximum equilibration time of 3 hoursif the weight criterion was not met. Data were not corrected for theinitial moisture content of the samples. Sodium chloride andpolyvinypyrrolidine were used as calibration standards.

The material was determined to by hygroscopic, and displayed a weightloss of 4.7% following equilibration at 5% relative humidity. A weightgain of 23.4% was observed during the sorption step from 5% to 95%relative humidity. The weight loss of 23.3% was observed during thedesorption step from 95% to 5% relative humidity (FIG. 7).

Physical Stability

Physical stability was evaluated at 60% relative humidity and 25° C. atvarious time points (1, 2, 4 hours, and 2 days). At each time point,visual examination was recorded, as well as powder flow properties andcharacterization by XRPD and SEM. The results are summarized in Table 3.

TABLE 3 Time Analysis Result 1 h visual white powders, no deliquescenceobservation weight gain 2.1% XRPD diffuse scattering halos and broadpeaks; similar to material as received 2 h visual white powders, nodeliquescence observation weight gain 3.5% XRPD diffuse scattering halosand broad peaks; similar to material as received 4 h visual whitepowders, no deliquescence observation weight gain 5.8% SEM collapsedspheres with a generally smooth surface and a broad distribution ofsizes; similar to material as received XRPD diffuse scattering halos andbroad peaks; similar to material as received 2 d visual white powders,no deliquescence observation weight gain 7.3% SEM collapsed spheres witha generally smooth surface and a broad distribution of sizes; similar tomaterial as received XRPD diffuse scattering halos and broad peaks;similar to material as received

Upon exposure to 60% relative humidity and 25° C. for up to 2 days, nodeliquescence was observed by visual inspection. Based on comparison ofthe material as received and after relative humidity stress, thematerials exhibited similar XRPD patterns and SEM morphology and surfaceappearance.

Example 4: Preparation of Spray-Dried Rebaudioside M Compositions

A 10 g sample of RebM80 having water solubility of 0.1% was mixed with200 mL of water in an open flask and placed in oil bath. The mixture washeated to 100° C. over 1-2 h to give a concentrated solution ofrebaudioside M.

About 200 g of the concentrated solution was constantly maintained at˜90-100° C. while being fed via insulated piping to Mini-spray drierADL310 (YAMATO) operating at ˜140° C. inlet and ˜80° C. outlettemperature. 8 g (80% yield) of disordered crystalline product wasobtained.

The blends in Table 4 were prepared using a similar procedure, varyingin the addition of SG95RA50 or NSF-02 and the amount of water used.SG95RA50 was obtained from Cargill. NSF-02 was obtained from PureCircle.

TABLE 4 Experiment Sample Amounts Water (mL) Yield g (%) Water Content4a RebM80/ 33.25 g RebM80, 700   26 g (74%) 3.52% SG95RA50 1.75 gSG95RA50 4b RebM80/ 31.5 g RebM80, 700 28.3 g (81%) 5.82% SG95RA50 3.5 gSG95RA50 4c RebM80/ 31.5 g RebM80, 700 29.1 g (83%) 4.50% NSF-02 3.5 gNSF-02 4d RebM80 20.0 g 400 16.0 g (80%) ND

Example 5: Solubility of Rebaudioside M Compositions

A sample of each substance was added portion-wise to 30 mL of water.After all solid material was dissolved by visible inspection (ca. 2-10minutes for each addition of sample), turbidity was measured. Thisprocess was repeated until turbidity reached over 4. The duration ofeach experiment was from 1-1.5 hours. The results are shown in Table 5:

TABLE 5 RebM80/ RebM80/ RebM80/ SG95RA50 SG95RA50 NSF-02 RebM80 RebM60(19:1) (9:1) (9:1) RebM80 (prepared via (prepared via (prepared via(prepared via (prepared via (prepared via Example 4) Example 4) Example4) Example 4) Example 4) Example 3) Solubility (% w/w) ~0.3 ~0.6 ~0.3~0.5 ~0.4 ~0.8

Example 6: Solubility of Rebaudioside M Compositions Over Time at 0.3%Concentration

All of the samples used either RebM80 or RebM60 and were prepared byspray-drying, as provided in Example 4. 30 mL of water was added in oneportion to a 90 mg sample in a vial at room temperature. The mixture wasstirred for 45-60 minutes then allowed to stand without disturbing.Turbidity was measured over time. For this experiment, samples having aturbidity measurement under about 5 NTU in combination with visualinspection for the absence of particulates were considered soluble. Theresults are shown in Table 6:

TABLE 6 Turbidity (NTU) RebM80/ RebM80/ RebM80/ SG95RA50 SG95RA50 NSF-02Time RebM80 RebM60 (19:1) (9:1) (9:1) within 3.8 ± 0.6 2.0 ± 0.2 3.2 ±0.4 2.7 ± 0.1 2.7 ± 0.2 1 h 5 h 5.2 ± 1.7 1.8 ± 0.1 3.5 ± 0.9 2.5 ± 0.12.4 ± 0.3 1 day 7.1 ± 3.7 1.7 ± 0.3 4.0 ± 1.4 2.3 ± 0.2 2.5 ± 0.5

Spray-dried RebM80 remained dissolved at a concentration of 0.3% andvisibly clear for approximately 5 hours, while RebM60 remained dissolvedfor one day at the same concentration. The rebaudioside M compositioncontaining RebM80 and SG95RA50 in the 19:1 weigh ratio remaineddissolved and visibly clear for about 5 hours. The rebaudioside Mcompositions containing RebM80 and either SG95RA50 or NSF-02 in the 9:1weight ratio remained dissolved and visibly clear for one day,indicating that the weight ratio of the two components has a significanteffect on solubility.

Example 7: Solubility of Rebaudioside M Compositions Over Time at 0.4%Concentration

All of the samples were prepared by spray-drying, as provided in Example4. 30 mL of water was added in one portion to a 120 mg sample in a vialat room temperature. The mixture was stirred for 45-60 minutes thenallowed to stand without disturbing. Turbidity was measured over time.The results are shown in Table 7:

TABLE 7 Turbidity (NTU) RebM80/ RebM80/ RebM80/ SG95RA50 SG95RA50 NSF-02Time RebM80 RebM60 (19:1) (9:1) (9:1) with-  6.2 ± 2.3 2.7 ± 0.1 5.2 ±1.2 3.7 ± 0.2 3.6 ± 0.1 in 1 h 5 h  6.5 ± 0.6^(a) 2.4 ± 0.1 5.4 ±1.5^(a,b) 3.6 ± 0.3 3.4 ± 0.2 1 day 11.3 ± 1.8 2.5 ± 0.5 6.5 ± 1.8 4.0 ±0.8^(a) 4.3 ± 1.0^(a) ^(a)In some experiments, a small amount of whitesolid was observed ^(b)In some experiments, a large amount of whitesolid was observed

Neither spray-dried RebM80 nor spray-dried RebM80/SG95RA50 (19:1) weresoluble 0.4% concentration (i.e., below about 5 NTU). Spray-dried RebM60remained soluble a concentration of 0.4% and visibly clear for 1 day, asdid the RebM80/SG95RA50 (9:1) sample.

Example 8: Solubility of Rebaudioside M Compositions Over Time

30 mL of water was added in one portion to a sample of spray-driedRebM80 (prepared via the method of Example 3) sufficient to provide theindicated concentration (% w/w) in Table 8, below, at room temperature.The mixture was stirred for 45-60 minutes then allowed to stand withoutdisturbing. Turbidity was measured over time. The results are shown inTable 8:

TABLE 8 Turbidity (NTU) Time 0.3% 0.4% 0.5% 0.6% within 1 hr 1.4 ± 0.12.3 ± 0.3 3.2 ± 0.7 3.8 ± 0.7 8 hours 1.6 ± 0.2 2.9 ± 0.5 8.2 ± 6.4^(a)9.3 ± 3.6^(a,b) 1 day 1.6 ± 0.2 4.1 ± 1.0^(a) ppt ppt 2 days 1.7 ± 0.58.8 ± 5.2^(a) ppt ppt ^(a)In some experiments, a small amount of whitesolid was observed ^(b)In some experiments, a large amount of whitesolid was observed

Example 9: Excipient/Surfactant Combinations Affording SolubilityImprovement

Solubilization and inhibition of precipitation studies were conductedwith various polymers, surfactants and saponins in combination withRebM80 in a microplate format. Precipitation was estimated usingpolarized light microscopy (PLM) at two time points: 24 hours and twoweeks. Each well contained 0.50 (% w/v) RebM80, water and the listedadditives. The final well concentration of the additives used (in w/v %)are listed below Table 9.

After standing at room temperature for 24 hours, the samples wereobserved by PLM. The results are shown in Table 9.

Trace solid (0)<small amount of solid (1)<slightly more solid(2)<appreciable solid (3)<large amount of solid (4)

TABLE 9 Additives 24 hours ~2 weeks TPGS/DOSS 0 1 Xanthan gum/SDS 0 3Xanthan gum/DOSS 1 1 Carrageenan/SDS 1 1 Carrageenan/DOSS 1 1 BetaPectin/SDS 1 1 Modified Food Starch/SDS 1 1 Acacia Gum/DOSS 1 1Saponin/SDS 1 1 PVPK29/32/DOSS 1 1 T80/DOSS 1 1 PEG600/SDS 1 1gamma-CD/SDS 1 1 T20/SDS 1 1 T80/SDS 1 1 TPGS/SCMC 1 1 SCMC/DOSS 1 1PEG600/PVPVA 1 1 Maltodextrin/SDS 1 2 T20/DOSS 1 2 PVPVA/SDS 1 2Saponin/DOSS 1 2 PVPVA/DOSS 1 2 SDS 1 2 Maltodextrin/Saponin 1 3Maltodextrin/T20 1 3 HPMC/SDS 1 3 gamma-CD/DOSS 1 3 HPMC/DOSS 1 3Maltodextrin 1 3 gamma-CD/T20 1 3 SCMC/SDS 2 2 TPGS/SDS 2 2 Food StarchModified/DOSS 2 3 Maltodextrin/DOSS 2 3 Xanthan Gum 2 4 DOSS = Dioctylsodium sulfosuccinate (0.25) SDS = Sodium dodecyl sulfate (0.25) HPMC =Hydroxypropyl methylcellulose (0.25) T20 = Tween 20 (0.25) gamma-CD =gamma-cyclodextrin (0.25) SCMC = Sodium Carboxymethyl Cellulose (0.10)PVPK29/32 = Povidone K29/32 (0.25) PVPVA = Polyvinylpyrrolidone/vinylacetate (0.25) T80 = Tween 80 (0.25) PEG600 = Polyethylene glycol 600(0.25) TPGS = DL-α-Tocopherol methoxypolyethylene glycol succinate(0.25) Maltodextrin (0.25) Modified Food Starch (0.25)

Example 10: Solubility of Rebaudioside M Compositions with Heating

30 mL of water, or water with surfactant/emulsifier/polymer, was warmedto 60° C. using a water bath and a sample of RebM80 sufficient toprovide the indicated concentration (% w/w) was mixed in a sealed vial.The mixture was heated to 80° C. for 1 h and cooled to room temperatureover 1 h, then allowed to stand without disturbing. Turbidity (NTU) wasthen measured. The results are shown in Table 10:

TABLE 10 Turbidity (NTU) TPGS/Gum TPGS, Gum Acacia, Acacia, RebM80RebM80 (1.0% w/w), (1.0% w/w), RebM80 RebM80 SCMC Tween80 (0.5% w/w)(1.0% w/w) (1/1/20/8) (1/1/20/8) 5 hours 2.4 ± 0.6 3.3 ± 1.2^(a,b) 3.2 ±1.2^(a,b) 3.4 ± 0.2 1 day 2.6 ± 1.0^(a,b) 3.1 ± 0.8^(a,b) 3.4 ± 1.0^(a)3.3 ± 0.2^(a,b) ^(a)In some experiments, a small amount of white solidwas observed ^(b)In some experiments, a large amount of white solid wasobserved

Example 11: Preparation of Spray-Dried Rebaudioside M Compositions

0.5 g of xanthan gum, 0.5 g of SDS, 4 g of PVPK29/32 and 5 g sample ofRebM80 having water solubility of 0.1% was mixed with 100 mL of water inan open flask and placed in an oil bath. The mixture was heated to80˜90° C. over 1 h to give a concentrated solution.

About 100 g of the concentrated solution was constantly maintained at˜80-90° C. while being fed via insulated piping to Mini-spray drierADL310 (YAMATO) operating at 140° C. inlet and 80° C. outlettemperature. 6.6 g (66% yield) of product was obtained.

The RebM80/maltodextrin blend, RebM80/potassium sorbate blend andRebM80/sucrose blend were prepared via a similar procedure with theamounts of ingredients indicated in Table 11, below.

For the RebM/glucose blend, 10 g of glucose and 5 g RebM80 having watersolubility of 0.1% was mixed with 100 mL of water in an open flask andplaced in an oil bath. The mixture was heated to 80˜90° C. over 1 h togive a concentrated solution.

About 100 g of the concentrated solution was constantly maintained at˜80-90° C. while being fed via insulated piping to Mini-spray drierADL310 (YAMATO) operating at 140° C. inlet and 94° C. outlettemperature. 6.0 g (40% yield) of product was obtained.

TABLE 11 Water Yield Experiment Sample Amounts (mL) g (%) 11a RebM80/ 5g RebM80, 100 6.6 g (66%) xanthan gum/ 0.5 g xanthan SDS/PVPK29/ gum 320.5 g SDS 4 g PVPK29/32 11b RebM80/ 2.5 g RebM80 100 5.5 g (73%)maltodextrin 5 g maltodextrin 11c RebM80/ 5 g RebM80 100 7.7 g (77%)potassium 5 g potassium sorbate sorbate 11d RebM80/ 5 g RebM80 100 7.0(70%) sucrose 5 g Sucrose 11e RebM80/ 5 g RebM80 100 6.0 (40%) glucose10 g glucose

Example 11: Solubility of Rebaudioside M Compositions Over Time at 0.3%Concentration

20 mL of water was added to 180 mg of RebM80/maltodextrin or 120 mg ofRebM80/xanthan gum/SDS/PVPK29/32 (both prepared as in Examples 10) atroom temperature. The mixture was stirred for 10 minutes then allowed tostand without disturbing. Turbidity was measured over time. The resultsare shown in Table 12:

TABLE 12 Turbidity (NTU) RebM80/xanthan RebM/ gum/SDS/PVPK29/32RebM80/maltodextrin potassium sorbate Time (10:1:1:8) (1:2) (1:1) 8 h5.7 ± 0.4 3.2 ± 0.2 1.8^(b) 1 day 5.1 ± 0.4 3.0 ± 0.4 1.8 ± 0.1 2 day5.6 ± 1.6^(a) 3.6 ± 0.4^(a) 1.9 ± 0.2 ^(a)Small amount of white solidwas observed in certain run. ^(b)n = 1.

Spray-dried RebM80 (prepared via Example 4) remained dissolved at aconcentration of 0.3% and started to precipitate within 1 day, while theRebM80/xanthan gum/SDS/PVPK29/32 blend and the RebM80/maltodextrin blendhad initial haziness, but remained dissolved.

Example 13: Solubility of Rebaudioside M Compositions Over Time at 0.4%Concentration

20 mL of water was added to a 240 mg of RebM80 or 160 mg ofRebM80/xanthan gum/SDS/PVPK29/32 at room temperature. The mixture wasstirred for 10 minutes then allowed to stand without disturbing.Turbidity was measured over time. The results are shown in Table 13:

TABLE 13 Turbidity (NTU) RebM80/xanthan RebM/ gum/SDS/PVPK29/32 RebM80/potassium sorbate Time (10:1:1:8) maltodextrin (1:2) (1:1) 8 h 7.5 ± 0.55.0 ± 0.5 2.7^(b) 1 day 7.0 ± 0.5 6.1 ± 0.6^(a) 2.8 ± 0.2 2 days 7.3 ±1.2^(a) 8.1 ± 0.6^(a) 3.0 ± 0.5 ^(a)Small amount of white solid wasobserved in certain run. ^(b)n = 1.

Example 14: Solubility of Rebaudioside M Compositions

A sample of each substance was added portion-wise to 20 mL of water.After all solid material was dissolved by visible inspection (ca. 2-10minutes for each addition of sample), turbidity was measured. Thisprocess was repeated until turbidity reached over 4 NTU. The duration ofeach experiment was from 1-1.5 hours. The results are shown in Table 14:

TABLE 14 RebM80/ RebM80/ RebM80/Potassium Sucrose (1:1) Glucose (1:2)Sorbate (1:1) (prepared (prepared (prepared via via Example 11) viaExample 11) Example 11) Solubility ~0.6 ~0.25 ~0.37 (% w/w)

What is claimed is:
 1. A zero-calorie beverage comprising a compositioncomprising a steviol glycoside mixture comprising rebaudioside M andrebaudioside D, wherein the steviol glycoside mixture comprisesrebaudioside M in greater than about 75% by weight and rebaudioside D inless than about 25% by weight, the composition has a water solubility ofabout 0.3% (w/w) or greater; and the composition is a disorderedcrystalline composition prior to dissolution in the zero-caloriebeverage.
 2. The zero-calorie beverage of claim 1, wherein thecomposition is X-ray amorphous and exhibits birefringence when analyzedby polarized light microscopy.
 3. The zero-calorie beverage of claim 2,wherein the composition contains approximately 0.5% to about 10% water.4. The zero-calorie beverage of claim 3, wherein the compositiondisplays a water weight loss of about 2% to about 8% followingequilibration at 5% relative humidity.
 5. The zero-calorie beverage ofclaim 1, further comprising one or more steviol glycosides.
 6. Thezero-calorie beverage of claim 1, wherein the beverage is selected fromthe group consisting of colas, lemon-lime flavored sparking beverages,orange-flavored sparking beverages, grape-flavored sparkling beverages,strawberry-flavored sparkling beverages, pineapple-flavored sparklingbeverages, ginger-ale, soft drinks, root beer, malt beverages, fruitjuices, fruit-flavored juices, juice drinks, nectars, vegetable juices,vegetable-flavored juices, sports drinks, energy drinks, enhanced water,enhanced water with vitamins, near water drinks, coconut waters, teas,coffees, cocoa drinks, beverages containing milk components, beveragescontaining cereal extracts and smoothies.
 7. The zero-calorie beverageof claim 1, further comprising one or more sweeteners.
 8. Thezero-calorie beverage of claim 1, further comprising an additiveselected from the group consisting of carbohydrates, polyols, aminoacids and their corresponding salts, poly-amino acids and theircorresponding salts, sugar acids and their corresponding salts,nucleotides, organic acids, inorganic acids, organic salts includingorganic acid salts and organic base salts, inorganic salts, bittercompounds, flavorants and flavoring ingredients, astringent compounds,proteins or protein hydrolysates, emulsifiers, weighing agents, gums,colorants, flavonoids, alcohols, polymers, essential oils, anti-fungalagents and combinations thereof.
 9. The zero-calorie beverage of claim1, further comprising a functional ingredient selected from the groupconsisting of antioxidants, dietary fiber sources, fatty acids,vitamins, glucosamine, minerals, preservatives, hydration agents,probiotics, prebiotics, weight management agents, osteoporosismanagement agents, phytoestrogens, long chain primary aliphaticsaturated alcohols, phytosterols and combinations thereof.
 10. Thezero-calorie beverage of claim 1, wherein the pH is from about 2 toabout
 5. 11. The zero-calorie beverage of claim 1, wherein thetitratable acidity is from about 0.01 to about 1.0% by weight.
 12. Thezero-calorie beverage of claim 1, wherein the beverage comprises betweenabout 200 ppm and about 500 ppm rebaudioside M, wherein the liquidmatrix of the beverage is selected from the group consisting of water,phosphoric acid, phosphate buffer, citric acid, citrate buffer,carbon-treated water and combinations thereof, wherein the pH of thebeverage is from about 2.5 to about 4.2.
 13. The zero-calorie beverageof claim 5, wherein the steviol glycoside is selected from the groupconsisting of rebaudioside A, rebaudioside B, rebaudioside C,rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside H,rebaudioside L, rebaudioside K, rebaudioside J, rebaudioside N,rebaudioside O, stevioside, steviolbioside, dulcoside A, rubusoside andcombinations thereof.